Irish Apple Amber Tart (Printable Version)

Tender baked apples topped with airy meringue and a flaky buttery crust, showcasing classic Irish flavors.

# What You Need:

→ Pastry

01 - 1⅔ cups all-purpose flour
02 - 7 tbsp cold unsalted butter, cubed
03 - 2 tbsp granulated sugar
04 - 1 large egg yolk
05 - 2–3 tbsp cold water
06 - Pinch of salt

→ Apple Filling

07 - 4 large Bramley or Granny Smith apples (about 1.75 lbs), peeled, cored, and sliced
08 - ½ cup granulated sugar
09 - 2 tbsp water
10 - Juice of ½ lemon
11 - 2 large egg yolks
12 - ½ tsp ground cinnamon (optional)

→ Meringue

13 - 4 large egg whites
14 - 1 cup granulated sugar
15 - Pinch of cream of tartar or a few drops of lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch tart tin with butter.
02 - In a large bowl, rub the flour, salt, and cold butter together until the mixture resembles coarse breadcrumbs. Add the sugar. Mix in the egg yolk and enough cold water (2–3 tbsp) to bring the dough together. Wrap in plastic wrap and refrigerate for 20 minutes.
03 - Roll out the chilled pastry and line the prepared tart tin. Trim any excess overhang. Prick the base with a fork. Line with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove beans and parchment and bake 5 minutes more until the crust is lightly golden.
04 - In a saucepan, combine apples, sugar, water, and lemon juice. Cover and cook over medium heat until apples are completely soft (10–12 minutes). Remove from heat, mash the apples to a smooth purée, and let cool slightly. Stir in the egg yolks and cinnamon if using.
05 - Spoon the cooled apple mixture into the baked tart shell and spread evenly with the back of a spoon.
06 - Whisk egg whites with cream of tartar or lemon juice until soft peaks form. Gradually add the sugar while continuing to whisk until stiff, glossy peaks form that hold their shape.
07 - Spread or pipe the meringue over the apple filling, ensuring it completely covers the filling and seals to the edges of the pastry to prevent shrinking during baking.
08 - Bake for 25–30 minutes, or until the meringue is crisp and golden brown. Remove from oven and cool completely in the tin before serving.

# Helpful Tips:

01 -
  • The contrast between crisp meringue and soft apple filling is absolutely magical
  • This tart somehow feels elegant and homey all at once, perfect for any occasion
  • The pastry stays incredibly tender, thanks to just enough chilling time
02 -
  • If your meringue starts to brown too quickly, tent the tart with foil for the last few minutes
  • Let the tart cool completely before slicing, otherwise the apple filling will be too loose
  • The meringue might weep slightly, this is completely normal and does not affect the taste
03 -
  • For extra flavor in the pastry, try replacing half the flour with ground almonds
  • Make sure your meringue completely covers the apple filling to prevent shrinking during baking

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