Irish Apple Amber Tart (Printable)
Tender apples under golden meringue in a crisp pastry shell with a sweet, tangy Irish touch.
# Ingredient List:
→ Pastry
01 - 1 ¼ cups all-purpose flour
02 - ½ cup cold unsalted butter, cubed
03 - 2 tbsp granulated sugar
04 - Pinch of salt
05 - 1 large egg yolk
06 - 2–3 tbsp 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 tbsp water
11 - 2 large egg yolks
12 - 1 tbsp unsalted butter
→ Meringue
13 - 4 large egg whites
14 - ¾ cup superfine sugar
15 - ½ tsp cream of tartar
# 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 an extra tablespoon water if needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Roll out pastry on a lightly floured surface and line a 9-inch tart pan. Trim excess pastry and prick base with a fork. Chill 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 another 8–10 minutes until golden. Cool slightly.
04 - Combine apples, sugar, lemon zest, juice, and water in a 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 and 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 for 20–25 minutes at 350°F until meringue is golden. Cool for at least 1 hour before slicing.
# Expert Advice:
01 -
- The meringue creates a stunning dramatic presentation that impresses everyone at the table
- Tart apples cut through the sweetness making each bite perfectly balanced
- This dessert travels beautifully and actually tastes better the next day
02 -
- Tempering the egg yolks with warm apple mixture prevents them from scrambling into little cooked bits
- Sealing the meringue to the pastry edge keeps it from shrinking away during baking
- Letting the tart cool completely is non negotiable or the apple layer will ooze everywhere when sliced
03 -
- If your meringue starts weeping or becoming sticky, it usually means it was underbaked or the day was very humid
- For extra stability, add a pinch of cornstarch to your sugar before whipping it into the egg whites