This Classic Apple Tart is a timeless dessert that brings together everything you love about home baking—flaky buttery crust, tender sweet apples, and a cloud-like meringue topping. With simple ingredients and a rustic charm, this tart is perfect for cozy weekends, holiday tables, or as a sweet treat with your afternoon coffee.
Infused with the brightness of lemon, the sweetness of sugar, and the warm flavor of apples, every bite is a perfect balance of soft, crisp, and airy textures.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 8
Cuisine: European / Classic Homemade Dessert
Ingredients
For the crust:
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2 cups flour (280 g / 10 oz)
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¼ cup sugar (60 g / 2 oz)
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A pinch of salt
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90 g (3 oz) cold butter, cut into cubes
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2 egg yolks
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2 egg whites (reserved for meringue)
For the apple filling:
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3 medium apples, peeled and sliced
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Juice of 1 lemon
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3 tablespoons sugar (60 g / 2 oz)
For the meringue topping:
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2 egg whites
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¼ cup sugar (60 g / 2 oz)
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1 teaspoon vanilla extract
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2 tablespoons cornstarch (30 g / 1 oz)
Step-by-Step Cooking Directions
Make the crust
In a mixing bowl, whisk together flour, sugar, and a pinch of salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the egg yolks and mix until the dough comes together. If needed, add a teaspoon of cold water. Shape into a ball, wrap in plastic, and chill for 20 minutes.
Preheat oven to 180°C (350°F). Grease a 20 cm (8 inch) tart pan with butter and line the bottom with baking paper.
Roll out the dough and press it into the prepared tart pan. Prick the base with a fork and chill again while you prepare the filling.
Cook the apples
Peel and thinly slice the apples. In a skillet, add apple slices, lemon juice, and sugar. Cook over medium heat for 7–8 minutes until the apples are tender and slightly caramelized. Remove from heat and allow to cool.
Bake the crust
Place a sheet of parchment paper over the crust and fill with pie weights or dry beans. Blind bake the crust for 12–15 minutes. Remove weights and bake for another 5 minutes until slightly golden.
Assemble the tart
Spread the cooked apples evenly over the crust.
Make the meringue topping
In a clean bowl, beat the reserved egg whites until soft peaks form. Gradually add the sugar and vanilla while beating until stiff peaks form (about 5–6 minutes). Gently fold in the cornstarch.
Top the tart
Spoon or pipe the meringue over the apples, creating swirls or peaks.
Bake again
Return the tart to the oven and bake for 10–12 minutes, or until the meringue is golden brown on top.
Cool and serve
Let the tart cool in the pan. Slice and serve at room temperature or chilled.
Nutritional Information (per slice – based on 8 slices)
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Calories: 290
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Protein: 4g
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Carbohydrates: 38g
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Fat: 13g
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Fiber: 2g
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Sugar: 20g
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Sodium: 110mg
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Vitamin C: 6% DV
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Calcium: 3% DV
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Iron: 7% DV
The Origins and Popularity of the Recipe
Apple tarts are one of the oldest recorded desserts in European baking, particularly in French and German traditions. The idea of pairing baked apples with pastry is timeless, and variations exist in every cuisine. The addition of meringue gives this version a special flair, making it a perfect bridge between rustic charm and elegant presentation.
This version has gained popularity in online baking communities for its visual beauty and delicate balance of textures.
Reasons Why You’ll Love the Recipe
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Combines three textures in one dessert: flaky crust, juicy fruit, airy meringue
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Sweet, slightly tangy, and balanced
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Crowd-pleasing and visually stunning
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Simple pantry ingredients
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Can be made ahead of time
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Easier than it looks – beginner-friendly
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Perfect for every season – especially fall
Health Benefits
While it’s still a dessert, this tart features:
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Apples, which are high in fiber, vitamin C, and antioxidants
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Meringue topping, which is lower in fat than frosting or buttercream
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Lower fat crust, using only butter and egg yolks with no cream
Serving Suggestions
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Dust with powdered sugar before serving
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Top with fresh mint leaves or thin apple slices for presentation
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Serve with vanilla ice cream or whipped cream
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Pair with tea or espresso for a café-style treat
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Make mini versions in muffin tins for individual servings
Cooking Tips
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Use cold butter for a flakier crust
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Chill your dough before rolling to make it easier to work with
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Don’t overcook the apples – they should hold their shape
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Use a metal bowl for the egg whites for the best meringue texture
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Cornstarch stabilizes the meringue and gives it a glossy finish
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Let the tart cool completely before slicing to prevent weeping
Variations to Try
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Add cinnamon and nutmeg to the apples for a spiced fall flavor
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Use brown sugar instead of white for caramel notes
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Add chopped walnuts or pecans to the filling for crunch
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Replace apples with pears or plums for a fruity twist
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Add a layer of jam or custard under the apples for extra richness
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Use maple syrup or honey in the meringue for natural sweetness
Conclusion
This Classic Apple Tart with Meringue Topping is an elegant dessert with nostalgic flavors and modern charm. The buttery crust gives way to tender caramelized apples, crowned with a pillowy meringue that melts in your mouth. Whether you’re a seasoned baker or just getting started, this tart is the perfect way to showcase the beauty of simple ingredients.
Serve it at a celebration, bring it to a potluck, or enjoy it on a quiet afternoon with tea—it’s a recipe that comforts, delights, and impresses every time.
FAQ
1. Can I make this tart in advance?
Yes, the tart can be made a day ahead. Store in the fridge and bring to room temp before serving.
2. Can I use store-bought pie crust?
Absolutely. It saves time and still tastes great.
3. How do I keep the meringue from weeping?
Add cornstarch to stabilize it and avoid overbaking. Cool completely before refrigerating.
4. Can I use egg replacer for a vegan version?
You can try aquafaba for the meringue and a vegan butter or crust base, but texture will vary.
5. What apples are best for this tart?
Use firm, tart varieties like Granny Smith or Golden Delicious.
6. How do I know when meringue is done?
It should be golden on top and hold stiff peaks when touched with a spoon.
7. Can I use a food processor for the crust?
Yes. Pulse the ingredients until the dough just comes together.
8. Can I freeze this tart?
It’s best fresh, but you can freeze it before adding meringue.
9. What if I don’t have cornstarch?
Arrowroot or potato starch can be substituted 1:1.
10. Can I turn this into a hand pie or galette?
Yes! Use the same dough and filling, shape into rounds or a rustic fold-over tart.