Irish Apple Amber Tart (Printable Version)

Tender apples baked under golden meringue in a crisp pastry shell with sweet and tangy flavors.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 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 - 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 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.

# Tips from hearthlykitchen:

01 -
  • The meringue transforms into something like marshmallow clouds, slightly chewy at the edges and pillowy sweet against the tangy apples beneath
  • Everything happens in one pan, so you get this impressive layered dessert without washing every bowl in your kitchen
  • It strikes that perfect balance between homey comfort and something special enough for Sunday dinner guests
02 -
  • The meringue will weep if you cut into the tart while it is still warm, so please exercise patience here because it makes all the difference between a clean slice and a messy one
  • Superfine sugar dissolves more completely into egg whites, but if you only have regular sugar you can pulse it in a food processor for about 30 seconds to break it down
  • Bramley apples break down beautifully into that fluffy puree, but if you are using a different variety you might need to cook them a few minutes longer to achieve the right consistency
03 -
  • Use a glass mixing bowl for beating egg whites and make sure it is completely clean and dry, any trace of fat or grease will prevent the whites from reaching their full volume
  • If your meringue starts to weep during baking, your oven temperature might be too low, so check with an oven thermometer to make sure you are at the right heat

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