Irish Apple Amber Tart (Printable)
Tender apples baked under a golden meringue in a crisp, flaky shell with subtle sweet and tangy notes.
# What You’ll 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, 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 Steps:
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, adding extra water if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out pastry on lightly floured surface and line a 9-inch tart pan. Trim excess pastry and prick base with fork. Refrigerate for 15 minutes.
03 - Preheat oven to 375°F. Line pastry with parchment and fill with pie weights. Blind bake for 15 minutes, remove weights and parchment, then bake for 8–10 minutes until golden. Cool slightly.
04 - Combine apples, sugar, lemon zest, juice, and water in saucepan. Cook over medium heat, stirring occasionally, until apples are very soft and most liquid has evaporated, about 10–12 minutes.
05 - Remove from heat. Stir in butter. Beat egg yolks and quickly stir into warm apple mixture to prevent scrambling. Spoon filling into prepared pastry case and smooth 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 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 Advice:
01 -
- The contrast between the crisp pastry, silky apple filling, and cloud-like meringue is absolutely worth the effort
- It keeps beautifully for days, actually improving as the flavors meld together
- Looks impressive but relies on simple pantry staples you probably already have
02 -
- The apple filling must be completely cold before adding the meringue, or your clouds will collapse into disappointing puddles
- Making sure the meringue touches the pastry all around creates a seal that prevents weeping during storage
03 -
- Bake this tart the day before serving, the flavors develop beautifully overnight
- Add a teaspoon of vanilla extract to the apple filling for subtle warmth