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Apple Amber

6 servings
  • 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)


  • 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.
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