Polish · Dessert · SAMPLE RECIPE
Szarlotka · Polish apple shortcrust cake
Tender cinnamon apples between a buttery pastry base and an uneven crumbled top. Cut this home-style Polish apple cake into generous squares.
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A NOTE FROM THE KITCHEN
Cook excess moisture out of the apples.
Szarlotka comes in several forms, including versions with meringue or a lattice. This one uses shortcrust pastry above and below a cooked apple filling. For the base batch, use an 8-inch / 20 cm square metal baking tin.
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Szarlotka · Polish apple shortcrust cake
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BEHIND THE DISH · Polish apple-cake traditions
Szarlotka · Polish apple shortcrust cakeBeyond the plate.
Apples and buttery pastry make a familiar cake that comes in many household forms.
ORIGINS & EVOLUTION
More than one shape or topping.
Szarlotka is often translated as Polish apple pie, although many versions are baked and cut like a cake. Shortcrust pastry is common, with crumbled pastry, a lattice, or meringue appearing above the fruit. There is no need for every version to look alike.
CULTURAL CONTEXT
Apples at the center.
The fruit should remain a major part of the dessert rather than disappearing into a thick layer of dough. Tart apples and restrained sweetening can make the filling lively. Cinnamon is a familiar addition, though its strength varies with the recipe.
AT THE TABLE
A square tin and a cooked filling.
Our version cooks some moisture out of the apples before assembly and briefly bakes the pastry base. A little fine breadcrumb helps absorb juice, while the remaining dough forms an irregular crumbled top. Cooling makes the squares easier to lift cleanly.
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