Irish Apple Amber Tart

My grandmother kept a tangled recipe card for this tucked inside her tea canister, edges softened by years of reaching past it for her morning brew. She only made it when the wind turned sharp and the apples came in rough from the garden, none of them pretty but all of them perfect for this.

I once served this at a dinner party where someone asked if it was difficult, having watched me fret over the meringue peaks for ten minutes straight. When I told them my grandmother used to make it by eye in a farmhouse kitchen with no temperature control, they looked at me like I was sharing family secrets.

Ingredients

• 1 ¼ cups all purpose flour: The foundation of your pastry shell, dont be tempted to use bread flour here or you will lose that tender crumb
• ½ cup cold unsalted butter, cubed: Keep this genuinely cold, I have made the mistake of using softened butter and ended up with a tough, sad crust that shrank away from the pan
• 2 tbsp granulated sugar: Just enough sweetness in the pastry to balance the tart apples without making the shell cloying
• Pinch of salt: Essential for bringing out the butter flavor in the crust, do not skip this
• 1 large egg yolk: The fat here creates richness while helping the dough hold together beautifully
• 2 to 3 tbsp cold water: Add this slowly, too much will make your pastry tough and too little will leave it crumbling when you try to roll it
• 5 large tart apples: Bramley is traditional but any cooking apple that holds its shape will work, eating apples turn into applesauce which is not what you want
• ¾ cup granulated sugar: This sweetens the apple filling while helping it thicken into that lovely jammy consistency
• 1 lemon, zested and juiced: The acid here cuts through all that sweetness and makes the apple flavor sing brighter
• 2 tbsp water: Just enough to help the apples break down without drowning them
• 2 large egg yolks: These bind the filling into something creamy and luscious rather than loose fruit
• 1 tbsp unsalted butter: Stirred in at the end, this adds a final gloss and richness to the apple mixture
• 4 large egg whites: Room temperature whites whip up faster and higher than cold ones, trust me on this
• ¾ cup superfine sugar: The finer crystals dissolve more easily into the meringue, preventing that dreaded grainy texture
• ½ tsp cream of tartar: Not strictly necessary but this helps stabilize your meringue, especially helpful on humid days when everything feels like it is fighting against you

Instructions

Making the pastry foundation:

Rub the cold butter into the flour, sugar and salt with your fingertips until you have a mixture that looks like coarse breadcrumbs with some pea sized pieces remaining, this uneven texture creates those lovely flaky layers. Add the egg yolk and most of the water, mixing gently with your hands just until the dough comes together in a shaggy mass, adding the last tablespoon only if the dough is not cooperating.

Resting and rolling:

Shape the dough into a disc, wrap it and let it rest for at least 30 minutes in the fridge, this relaxes the gluten so your pastry stays tender instead of shrinking when baked. Roll it out on a lightly floured surface, lifting and rotating frequently to prevent sticking, then gently ease it into your tart pan and trim the edges even with the rim.

Blind baking the crust:

Chill the lined pan for 15 minutes while you preheat the oven, this cold start helps maintain the crisp edges you are looking for. Line the pastry with parchment paper and fill with pie weights or dried beans, baking for 15 minutes before removing them and returning the shell to the oven until it is golden and set.

Cooking the apple filling:

Combine the sliced apples with sugar, lemon zest, juice and water in a saucepan over medium heat, stirring occasionally as the apples soften and release their juices. Let this cook until the apples have collapsed and most of the liquid has evaporated into a thick, glossy jam like consistency.

Tempering the egg yolks:

Beat the egg yolks in a small bowl and stir in a spoonful of the hot apple mixture to warm them gently before adding everything back to the pot. Cook for another minute, stirring constantly, until the filling thickens enough to coat the back of a spoon, then stir in the butter until melted and glossy.

Creating the meringue:

Whisk the room temperature egg whites with cream of tartar until soft peaks form, those gentle curls that barely hold their shape when you lift the whisk. Gradually add the superfine sugar while continuing to whisk, beating until the meringue stands in stiff glossy peaks that do not droop or weep.

Assembling and baking:

Spread the warm apple filling evenly into your baked pastry shell, then spoon the meringue over the surface starting from the edges and working inward. Make sure the meringue seals completely against the pastry crust to prevent shrinking, then create swirls and peaks with the back of your spoon for those beautiful browned ridges.

Final bake and patience:

Bake at 350°F until the meringue peaks have turned golden brown and feel set when touched lightly, about 20 to 25 minutes. Let the tart cool completely for at least an hour, this resting period is crucial because the filling needs time to set or you will end up with soup when you slice it.

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There is something almost magical about slicing through that cloud of meringue to reveal the amber colored apple filling beneath, the way the knife meets resistance then glides through layers of different textures. My daughter asked for seconds before her first slice was even finished, which might be the highest compliment a dessert has ever received in my kitchen.

Getting The Pastry Right

The most common mistake with pastry is working it too much, which develops gluten and leaves you with a tough, shrinking crust rather than something tender and short. I have learned to stop mixing the moment the dough comes together, even if it looks a bit rough, because those visible bits of butter are exactly what creates the flaky layers we are after.

Mastering The Meringue

Humidity is the enemy of meringue, so choose a dry day for this recipe if you possibly can, though I have made it successfully in rainy weather by adding the cream of tartar and beating just a bit longer than usual. The key is glossy, stiff peaks that hold their shape without looking dry or grainy, and when you lift the whisk the peaks should stand straight up without any curl at the tip.

Serving Suggestions

This tart needs nothing more than a cup of tea and perhaps a small dollop of softly whipped cream on the side, though it is rich enough that I have never felt it required anything else.

• Leftovers keep remarkably well at room temperature for a day, though the meringue will begin to soften slightly
• If you are making this ahead, bake it the same day you plan to serve it for the best texture and contrast between the layers
• A warm slice straight from the oven is divine, but letting it cool completely gives you cleaner slices and more defined layers

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This is one of those desserts that makes people pause before eating, just looking at the golden peaks and amber filling, then somehow vanishes before anyone remembers to take a photograph.

Recipe Questions & Answers

→ What apples are best for this tart?

Tart cooking apples like Bramley or Granny Smith work best, offering a balance of tartness and texture that holds up during baking.

→ How is the pastry prepared before adding filling?

The pastry is mixed to a breadcrumb texture, chilled, rolled out, blind baked until golden to ensure crispness, then cooled before filling.

→ Why are egg yolks added to the apple filling?

Adding egg yolks gently thickens the filling, creating a creamy texture that holds the softened apples together without scrambling.

→ How do you achieve glossy, stiff meringue peaks?

Whisk egg whites with cream of tartar until soft peaks form, then gradually add superfine sugar while continuing to whisk until stiff, glossy peaks are achieved.

→ Can the tart be served warm or cold?

It can be served warm or at room temperature, often accompanied by softly whipped cream for added richness.

→ How can I add extra flavor to the filling?

Incorporate a pinch of ground cinnamon into the apple filling for a warm, spiced note that complements the tartness.