Szarlotka — Polish apple shortcrust cake
Cinnamon apples over a shortcrust base with crumbled dough on top and no added sugar in the filling.
Active time30 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 1000 g Granny Smith apples
- 125 g unsalted butter
- 2 egg yolks
- 1 egg
- ½ tsp ground cinnamon
- 250 g wheat flour
- 1 tsp baking powder
- 200 g sugar
Preparation
Separate the egg yolks from the whites. Mix flour, sugar and baking powder in a bowl. Cut the cold butter into small pieces and rub into the dry ingredients with your fingertips. Beat the egg and yolks separately in small bowls, then work in their indicated amounts. The dough stays crumbly but holds when pressed. Cover and chill for 30 min.
125 g unsalted butter2 egg yolks1 egg250 g wheat flour1 tsp baking powder200 g sugar- mixing bowl
- knife
- chopping board
- small bowls
- spoons
Peel and core the apples. Preheat the oven to 180 °C. Reserve about a third of the dough. Press the rest over the base and sides of a 22.86 cm springform tin. Thinly slice the apples, mix with cinnamon and pile over the base. Crumble the reserved dough over the apples.
1000 g Granny Smith apples½ tsp ground cinnamon- oven
- springform tin
- knife
- chopping board
Bake for about 50 min until the apples are tender and the pastry lightly browned. If the top browns too quickly, cover loosely with foil. Cool for about 20 min before removing from the tin.
- oven
- baking dish
- oven gloves
- aluminium foil
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration