Irish Apple Amber Tart (Print View)

Tender cooked apples topped with golden meringue in a crisp pastry shell, blending sweet and tangy notes perfectly.

# What You Need:

→ Pastry

01 - 1 ¼ cups all-purpose flour
02 - ½ cup cold unsalted butter, cubed
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
05 - 1 large egg yolk
06 - 2–3 tablespoons cold water

→ Apple Filling

07 - 5 large tart apples (Bramley or Granny Smith), peeled, cored, and thinly sliced
08 - ¾ cup granulated sugar
09 - 1 lemon, zested and juiced
10 - 2 tablespoons water
11 - 2 large egg yolks
12 - 1 tablespoon unsalted butter

→ Meringue

13 - 4 large egg whites
14 - ¾ cup superfine sugar
15 - ½ teaspoon cream of tartar

# How to Make It:

01 - Combine flour, sugar, and salt in a bowl. Rub in cold butter until mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons water, mixing until dough just comes together. Add an extra tablespoon of water if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out pastry on a lightly floured surface and line a 9-inch tart pan. Trim excess pastry and prick the base with a fork. Refrigerate for 15 minutes.
03 - Preheat oven to 375°F. Line pastry with parchment paper and fill with pie weights. Blind bake for 15 minutes, remove weights and parchment, then bake for another 8–10 minutes until golden. Let cool slightly.
04 - In a saucepan, combine apples, sugar, lemon zest, juice, and water. Cook over medium heat, stirring occasionally, until apples are very soft and most liquid has evaporated (10–12 minutes).
05 - Remove from heat and stir in butter. Beat egg yolks and quickly stir into the warm apple mixture to prevent scrambling. Spoon filling into the prepared pastry case and smooth the surface.
06 - Whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar, whisking until stiff, glossy peaks form.
07 - Spread meringue over apple filling, swirling decoratively and ensuring it touches the pastry edge to seal. Bake at 350°F for 20–25 minutes until meringue is golden. Cool for at least 1 hour before slicing.

# Expert Tips:

01 -
  • The contrast between the crisp shell, tangy sweet apples, and pillowy meringue is absolutely irresistible
  • It looks impressive but comes together with patience rather than advanced technique
  • Something about the combination feels like being wrapped in a warm wool blanket on a damp afternoon
02 -
  • The apple filling must be completely cooled before adding the meringue or it will weep and become soggy
  • Sealing the meringue to the pastry edge prevents it from shrinking or pulling away during baking
  • Letting the tart cool completely is torturous but essential for clean slices
03 -
  • Bake the tart the day before serving, the flavors deepen and the texture becomes even more luxurious
  • If the meringue starts browning too quickly, tent loosely with foil rather than reducing the temperature

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