Irish Apple Amber Tart (Printable version)

A classic Irish tart featuring tangy apple filling and a cloud of golden meringue atop buttery pastry.

# What you need:

→ Pastry

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

→ Apple Filling

07 - 4 large Bramley apples (about 1.75 lbs), peeled, cored, and sliced
08 - 1/2 cup caster sugar
09 - Juice and zest of 1 lemon
10 - 2 large egg yolks
11 - 2 tbsp unsalted butter

→ Meringue

12 - 4 large egg whites
13 - 1 cup caster sugar
14 - 1/2 tsp cream of tartar
15 - 1/2 tsp vanilla extract

# How To:

01 - Preheat oven to 350°F. Generously grease a 9-inch tart tin with removable base.
02 - Rub together flour, butter, sugar, and salt in a bowl until mixture resembles coarse breadcrumbs. Add egg yolk and enough ice water to form a dough. Knead briefly, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out pastry on a floured surface to fit the tart tin. Carefully transfer dough to tin, pressing into edges. Trim excess dough, prick base all over with a fork, and chill for 10 minutes.
04 - Line pastry shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 additional minutes until lightly golden. Let cool completely.
05 - Combine sliced apples, sugar, lemon juice, and zest in a saucepan. Cook over medium heat, stirring frequently, until apples break down into a soft pulp (10-12 minutes). Remove from heat, mash slightly, and stir in butter until melted. Cool 10 minutes, then whisk in egg yolks until smooth.
06 - Spread cooled apple filling evenly into the baked pastry shell.
07 - Whisk egg whites in a clean, grease-free bowl until soft peaks form. Gradually add sugar and cream of tartar, beating continuously until stiff, glossy peaks form. Fold in vanilla extract.
08 - Spoon meringue over apple filling, spreading to seal edges. Create decorative swirls with the back of a spoon or pipe for a finished look.
09 - Bake for 20-25 minutes until meringue is golden brown and crisp to the touch. Cool completely in the tin before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between the crisp meringue and soft apple filling is absolutely magical
  • It looks impressive but comes together with simple techniques you already know
  • The pastry is forgiving and the meringue hides any imperfections
  • Bramley apples break down into the most beautifully textured filling
02 -
  • Let the apple filling cool completely before adding the meringue or it will weep in the oven
  • Any trace of grease or egg yolk in your bowl will prevent the whites from whipping properly
  • The meringue should be completely cool before slicing or it will deflate
03 -
  • Brush the pastry shell with beaten egg white before adding the filling to prevent sogginess
  • Add a pinch of cinnamon to the apple filling for cozy warmth
  • If your meringue starts to brown too quickly, tent with foil

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