Irish Apple Amber Tart (Printable)
Tender apples and golden meringue layered on buttery crust offer rich textures and flavors.
# What You'll Need:
→ Pastry Crust
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 tart baking apples (Bramley or Granny Smith), 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 Topping
13 - 4 large egg whites
14 - 1 cup granulated sugar
15 - Pinch of cream of tartar or few drops of lemon juice
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9-inch tart tin with butter.
02 - Rub flour, salt, and cold butter together in a large bowl until mixture resembles coarse breadcrumbs. Stir in sugar. Mix in egg yolk and enough cold water (2–3 tbsp) to form a dough. Wrap in plastic and refrigerate 20 minutes.
03 - Roll out chilled pastry and press into tart tin. Trim excess dough. Prick base with fork. Line with parchment paper, fill with baking beans or dried rice. Bake 15 minutes, remove beans and paper, bake 5 more minutes until lightly golden.
04 - Combine sliced apples, sugar, water, and lemon juice in a saucepan. Cover and cook over medium heat until apples are completely soft, 10–12 minutes. Remove from heat, mash to smooth purée, and cool slightly. Stir in egg yolks and cinnamon if using.
05 - Spread apple mixture evenly into the baked pastry crust.
06 - Whisk egg whites with cream of tartar or lemon juice until soft peaks form. Gradually add sugar while whisking until stiff, glossy peaks form.
07 - Spread or pipe meringue over apple filling, sealing completely to edges. Bake 25–30 minutes until meringue is crisp and golden brown.
08 - Allow tart to cool completely at room temperature before slicing and serving.
# Expert Hints:
01 -
- The contrast between tart apple and sweet meringue is the kind of balance that makes people close their eyes when they take the first bite
- It looks like you spent hours, but the meringue does most of the heavy lifting on presentation
02 -
- Humidity is meringue is enemy, choose a dry day or run a fan to help it hold its shape
- Make sure the apple filling has cooled before topping with meringue or the bottom will weep
03 -
- Wipe your bowl and whisk with vinegar before whipping egg whites, any trace of fat will prevent them from reaching their full volume
- For a rustic variation, try adding ground almonds to half the flour in the pastry, it adds a lovely nutty warmth