Ecomely

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Szarlotka: photo of the dish
Illustrative photo: Alina Zienowicz Ala z — Public domain, Wikimedia Commons
Snacks & baking

Szarlotka

A Polish cake with shortcrust pastry and cinnamon-baked apples, often topped with crumble dough. It is served warm or cold with whipped cream, especially at Sunday afternoon tea.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

Nutrition facts

729 kcal per serving

Protein
10.7 g
Carbohydrates
103.3 g
of which sugars
53.3 g
Fat
28.6 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (160 °C fan). Butter a rectangular or round 24 cm pan.
  2. Mix the flour, baking powder, sugar and a pinch of salt. Add the cold butter cut into cubes and rub with your fingertips until it resembles sand.
  3. Add the egg yolk and quickly bring the dough together without overworking it. Keep about a third of the dough in the fridge.
  4. Press the rest of the dough into the bottom of the pan and prick it with a fork. Blind bake for 10 minutes.
  5. Peel the apples, remove the cores and cut them into thin slices. Mix them with the cinnamon, lemon zest, raisins and breadcrumbs.
  6. Spread the filling over the tart base, then crumble the reserved dough over the top to form a crumble.
  7. Bake for 40 to 50 minutes, until the top is nicely golden and the apples are tender. Let it cool slightly before cutting.

Variations and tips

Version without the top dough. Simply press all the dough into the bottom and bake the apples in a single layer, topped with a light crumble.

Using what's available here. The raisins can be replaced with diced dried apricots or dried cranberries.

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Original Ecomely recipe.