Polish Apple Tart

Name: Polish Apple Tart (Szarlotka)
Yield: Makes one 9-inch tart; serves about 8
Cuisine: Poland
Ingredients: ¼ cup sugar, plus more for sprinkling; ½ teaspoon ground cinnamon; ⅔ cup sugar; 1⅔ cups all-purpose flour; 1 large egg; Pinch salt; 2 tablespoons vegetable oil or unsalted butter, melted; 1 teaspoon mixed spices (ground cinnamon, ground mace, ground allspice, fresh-grated nutmeg and/or cloves); ¼ cup milk; Confectioners’ sugar, for sprinkling; 6 large apples (3 McIntosh and 3 tart apples, such as Granny Smith, about 2 pounds total), peeled, cored and cut into 1-inch chunks; 1 teaspoon pure vanilla extract

Szarlotka

Preparation info

Makes one 9 inch tart; serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This lovely, homey-looking Polish tart with its fragrant cooked-apple compote filling is topped with a cookie-like dough that’s woven into a lattice. It’s an old family recipe from my friend Krystyna Mayer in London.

Traditionally, this dessert is served cut into squares. If you are baking it in a tart or springform pan, cut it into wedges.