Irish Apple Amber Tart

The first time I encountered Irish Apple Amber Tart, I was sitting in a cozy tea room in Cork, watching rain streak against the windowpane. The slice arrived with this impossibly tall meringue crown, toasted to golden perfection, hiding what turned out to be the most velvety apple filling I'd ever tasted. I went back three times that week, determined to figure out how the apples achieved such silkiness without any cream or custard. Now it's my go-to dessert when I want something that feels both old-fashioned and magical.

Last autumn, my neighbor's ancient Bramley apple tree produced such an abundance that she started leaving baskets on doorsteps around the neighborhood. I baked three of these tarts that week, taking one to a dinner party where everyone went silent after the first bite. The host asked for the recipe before we'd even finished clearing the plates, and now it's become our annual apple-season tradition.

Ingredients

• 1 ¼ cups (160 g) all-purpose flour: The foundation of your pastry shell, dont be tempted to skip the chilling step
• ½ cup (115 g) cold unsalted butter, cubed: Keep it ice-cold for that flaky, tender texture that makes pastry sing
• 2 tbsp granulated sugar: Just enough sweetness in the crust to complement without competing
• Pinch of salt: Essential for balancing and enhancing the pastry's natural flavor
• 1 large egg yolk: The rich binder that holds your dough together beautifully
• 2–3 tbsp cold water: Add gradually, you might need less depending on your flour's absorption
• 5 large tart apples (Bramley or Granny Smith): These break down into that signature silky texture we're after
• ¾ cup (150 g) granulated sugar: Sweetens the filling and helps create that luxurious consistency
• 1 lemon, zested and juiced: Brightens everything and prevents the apples from dulling
• 2 tbsp water: Just enough to help the apples release their magic
• 2 large egg yolks: Reserve the whites, these yolks enrich and thicken the filling
• 1 tbsp unsalted butter: Finishes the apple filling with glossy richness
• 4 large egg whites: These will transform into your golden meringue cloud
• ¾ cup (150 g) superfine sugar: Dissolves perfectly into meringue for a smooth finish
• ½ tsp cream of tartar: Optional but insurance for stable peaks, especially on humid days

Instructions

Make the pastry dough:

Rub the cold butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs, then bind with egg yolk and just enough water to form a dough that holds together when pressed

Chill and roll:

Wrap your dough disk and let it rest in the refrigerator for at least 30 minutes, then roll out and carefully line your tart pan, trimming any excess and docking the base with a fork

Blind bake the shell:

Line the pastry with parchment and weights, then bake until set before removing them to finish golden and crisp, which prevents any soggy bottom disasters

Prepare the apple filling:

Cook the sliced apples with sugar, lemon, and water until they completely collapse into a thick, fragrant puree that will spread like velvet

Enrich the apples:

Stir in the butter, then quickly whisk your reserved egg yolks and temper them into the warm apple mixture to prevent scrambling

Create the meringue:

Whisk your egg whites until they form soft peaks, then gradually rain in the sugar while continuing to whip until you achieve stiff, glossy peaks that hold their shape

Assemble and seal:

Spread the apple filling into your cooled pastry shell, then pile the meringue on top, spreading it to touch the edges completely so it seals like a natural blanket

Final bake and patience:

Bake until the meringue turns golden in spots, then let the tart cool completely for at least an hour so the layers set properly

Save to Pinterest

My sister once tried rushing the cooling process and ended up with a beautiful meringue sliding off into what she called an apple soup accident. We ate it anyway with spoons, laughing about presentation versus taste, but now she religiously sets a timer and lets it cool properly. The waiting really does make the difference between dessert and disaster.

Perfecting Your Pastry

Keep everything cold, especially your butter and water, and work quickly so the fat doesnt melt before it hits the oven. If you feel the dough becoming sticky or soft, pop it back in the refrigerator for 10 minutes. That temperature control is what separates tough pastry from the kind that shatters beautifully when you bite into it.

Getting Silky Apples

Dont rush the cooking step, you want the apples to completely break down into a smooth puree rather than retaining any chunks. Stir occasionally to prevent sticking, and let most of the liquid evaporate so youre left with a thick, glossy mixture that holds its shape on a spoon.

Meringue Mastery

Room temperature egg whites whip up faster and higher than cold ones, so let them sit out for 20 minutes before you start. Wipe your bowl and whisk with vinegar to remove any trace grease, which can prevent peaks from forming properly. And add that sugar gradually, giving it time to dissolve completely, otherwise youll end up with a gritty texture.

• A copper bowl naturally helps stabilize egg whites through a chemical reaction if you have one
• Test if your sugar is dissolved by rubbing a bit of meringue between your fingers
• The meringue is done when the mixture stands straight up when you invert the whisk

Save to Pinterest

There's something deeply satisfying about slicing into this tart and seeing those distinct layers, especially knowing you made each one from scratch. Serve it with a quiet moment and perhaps someone you love.

Recipe FAQs

→ What type of apples work best for this tart?

Tart cooking apples like Bramley or Granny Smith are ideal due to their firm texture and tangy flavor.

→ How can I prevent the meringue from weeping after baking?

Ensure sugar is fully dissolved before baking and avoid overbaking to keep the meringue glossy and stable.

→ Can I prepare the pastry in advance?

Yes, chilling the pastry dough for 30 minutes before rolling helps achieve a flaky texture.

→ What is the purpose of blind baking the pastry shell?

Blind baking prevents a soggy base by pre-cooking the crust before adding the moist filling.

→ Can I add spices to the filling?

A pinch of ground cinnamon complements the apples nicely without overpowering their natural tartness.