Szarlotka: Traditional Polish Apple Tart

Szarlotka: Traditional Polish Apple Tart


Tart Dough:

13 tablespoons butter (cold, cut into pieces)
1/3 cup powdered sugar
1 1/2 cups all-purpose flour
1 large egg yolk
1 tablespoon heavy cream

Apple Filling:

3 pounds apples (tart apples, like Granny Smith, peeled, cored, and cut into 1/2-inch cubes)
1 teaspoon lemon juice
1 cup sugar (or more to taste)
Optional: 1 teaspoon cinnamon


2 tablespoons heavy cream

Steps to Make It

Making the Dough

In a large bowl, combine sugar and flour, and cut in butter as for pie dough.
Combine egg yolk with 1 tablespoon heavy cream. Add to flour-sugar-butter mixture and bring pastry to a ball.
Wrap in plastic and refrigerate for 2 hours.

Making the Filling

Meanwhile, for the filling, mix the cubed apples with the lemon juice, and place in a nonstick skillet. Saute until most of the juices have evaporated and the apples are just starting to soften but are still raw. Remove from heat and let cool.
When cool, combine with sugar and cinnamon, if using.
On a lightly floured surface, roll 2/3 of pastry dough to a 14-inch circle, and fit into a 12-inch tart pan, doubling the side walls. Or fit into a 10-inch deep-dish pie pan. Return to refrigerator and chill for 30 minutes.

Roll 1/3 of pastry dough to 1/4-inch thickness, and, using a pizza cutter, make enough 1/2-inch strips for a lattice top. Place on flat surface, and refrigerate for 30 minutes. You might have dough left over, which is great for small tarts.

Heat oven to 375 F.

Place lined tart pan on a baking pan and top the pastry with a piece of parchment paper and pie weights or dried beans. Bake blind for 15-20 minutes or until pastry is lightly golden.
Remove from oven and remove the parchment and pie weights.
Add the cooled apple filling to the parbaked crust. Remove pastry dough strips from refrigerator and make a lattice top over the filling.
Brush lattice strips with heavy cream, and bake an additional 25-30 minutes or until filling is bubbly. Remove from oven, and let cool.
Serve warm, at room temperature, or chilled. A dollop of whipped cream never hurts!