Irish Apple Amber Tart (Printable version)

Buttery tart filled with spiced apple compote, crowned with a cloud of baked meringue.

# What you need:

→ Pastry

01 - 1 2/3 cups all-purpose flour
02 - 7 tbsp unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2-3 tbsp cold water
06 - Pinch of salt

→ Apple Filling

07 - 5 medium Bramley or Granny Smith apples (about 1.75 lbs), peeled, cored, and sliced
08 - 1/2 cup granulated sugar
09 - Zest and juice of 1 lemon
10 - 1 tsp ground cinnamon
11 - 2 large egg yolks (reserve whites for meringue)
12 - 2 tbsp unsalted butter

→ Meringue

13 - 4 large egg whites
14 - 1 cup caster sugar
15 - 1/2 tsp cream of tartar
16 - 1/2 tsp vanilla extract

# How To:

01 - Preheat the oven to 350°F. Grease a 9-inch tart tin with removable base thoroughly.
02 - Rub the chilled butter into the flour, sugar, and salt in a bowl until the mixture resembles coarse breadcrumbs. Add the egg yolk and 2 tablespoons cold water, mixing until a dough forms. Add additional water only if needed for proper consistency. Wrap the dough in plastic and refrigerate for 20 minutes.
03 - Roll out the chilled pastry on a lightly floured surface and line the prepared tart tin. Trim excess pastry from edges. Prick the base thoroughly with a fork. Line with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes. Remove beans and parchment, then bake for an additional 5 minutes until the crust is lightly golden.
04 - Combine apples, sugar, lemon zest and juice, cinnamon, and butter in a saucepan. Cook over medium heat, stirring frequently, until apples are tender but still maintain some shape, approximately 10 minutes. Remove from heat and allow to cool slightly.
05 - Whisk the egg yolks into the slightly cooled apple mixture until thoroughly combined. Spoon the apple filling evenly into the baked pastry case.
06 - In a clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to whisk until stiff, glossy peaks develop. Fold in vanilla extract.
07 - Spoon or pipe the meringue over the apple filling, creating decorative peaks and ensuring the filling is completely covered.
08 - Bake for 20-25 minutes until the meringue peaks are golden and crisp to the touch.
09 - Allow the tart to cool completely in the tin before slicing. Serve slightly warm or at room temperature.

# Expert Advice:

01 -
  • The meringue creates this gorgeous pillowy cloud that contrasts perfectly with the tangy sweet apples underneath
  • It's one of those desserts that makes people pause and take a photo before they even pick up a fork
  • The combination of buttery crisp pastry, spiced fruit, and toasted meringue hits every single craving spot
02 -
  • Room temperature egg whites whip up significantly better and hold more air than cold ones
  • Any trace of fat or egg yolk in your meringue bowl will prevent the whites from reaching their full volume
  • The meringue will weep if theres humidity in the air or if you under-bake it slightly
03 -
  • If the meringue starts browning too quickly, loosely tent with foil for the last few minutes
  • Adding the sugar gradually to the egg whites helps them dissolve completely for a silky smooth texture

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