A new recipe for Apple Amber with a rich buttery pastry. The butter shortcrust pastry brings a richness to this recipe of Apple Amber. The smooth apple filling is then covered with a deep meringue.

Apple Amber
- Preparation time: 45 minutes
- Resting time: 10 minutes
- Cooking time: 1 hour
- Ingredients
- For the pastry
- 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
- 115 g (4 oz) butter, cubed (½ cup, or 1 stick)
- 3 tbsp cold water
- For the filling
- 675 g (1½ lb) Bramley cooking apples (Cortland or other variety of apple suitable for cooking)
- 85 g (3 oz) caster/superfine sugar (⅓ cup)
- 1 lemon
- 28 g (1 oz) butter (2 tbsp)
- 2 large (U.K.)/extra large (N.A.) egg yolks (reserve the whites for the meringue)
- For the meringue
- 2 large (U.K.)/extra large (N.A.) egg whites (reserved from the filling)
- 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
Equipment
- You will also need a 20.5 cm (8 inch) loose bottomed flan tin that is 3 cm (1¼ ins) deep, and a baking sheet.
- Method
- For the pastry
- Sift the flour into a mixing bowl.
- Add the cubes of butter and rub in.
- Sprinkle over the cold water and mix in with the a fork to moisten the mixture evenly.
- Now draw the mixture together with your fingertips to make a dough.
- Tip it onto a floured surface and gently knead into a ball.
- Cover and rest for 10 minutes.
- Then roll it out and line the tart tin. Prick the base all over with a fork and chill the pastry case while preparing the filling.
- For the filling
- First preheat the oven to 190°C (375°F) (Gas 5) and place a baking sheet in the oven while it is heating up.
- Peel, core and cut the apples into small chunks. Put into a pan.
- Zest the lemon and then squeeze out the juice. Add to the pan.
- Set over a low heat, cover, and let the apples stew gentle for about 15 minutes, until they are soft. Stir occasionally.
- Remove from the heat and beat the apple vigorously to produce a purée.
- Now add the sugar and butter and stir until they have melted.
- Then beat in the egg yolks.
- Pour into the pastry case and place it on the hot baking sheet. Bake for 25–30 minutes, until the pastry is golden.
- Remove the baking sheet and tart from the oven and put to one side while preparing the meringue.
- For the meringue
- First reduce the oven temperature to 150°C (300°F) (Gas 2).
- Then whisk the egg whites until stiff.
- Gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the meringue is stiff and glossy.
- Pile the meringue on top of the apple, making sure it completely covers the filling, and pull the meringue up into peaks using the tip of a knife.
- Bake for 15–20 minutes, until the meringue is golden.
- Allow the tart to cool in the tin and serve at room temperature.
Updated: October 22, 2020