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Apple and Cinnamon Tart

Desserts Cakes and Bakes 50 min Medium 4 wyświetleń ~23.02 PLN - (0)
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Description

A delicate apple and cinnamon tart is a modern interpretation of a classic Polish cake with seasonal fruits. The buttery, crumbly crust contrasts with the soft, cinnamon-scented apple slices. This dish is perfect as a dessert after a Sunday dinner, served with a spoonful of sour cream or a scoop of vanilla ice cream. The advantages of this tart are the simplicity of ingredients available in winter, the pleasant aroma of cinnamon, and the impressive golden appearance after baking.

Ingredients Used

Ingredients (10)

Servings:
8
  • Wheat flour 250 g
  • Butter 150 g
  • Sugar 80 g
  • Chicken egg 2 szt. (~120 g)
  • Apple 3.3 szt. (~600 g)
  • Water 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Powdered sugar 10 g
💰 Szacowany koszt dania: ~23.02 PLN (2.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients: take the butter out of the fridge a moment before cutting, so it is well chilled, not soft. Measure the flour and sift it into a large bowl to eliminate lumps and aerate the flour.

Ingredients: Wheat flour, Butter
Use a large metal or glass bowl and a sieve for sifting. Work quickly so the butter doesn't get too warm.
2

Cut the cold butter into small cubes (about 1 cm). Add the butter to the sifted flour and, using your fingers, briefly rub the butter into the flour until the mixture resembles coarse crumbs (small pea-sized lumps). Do not knead for too long — the goal is to leave pieces of butter in the dough.

Ingredients: Wheat flour, Butter
Use a knife and cutting board to cut the butter and two knives for cutting (knife method) or a food processor with a dough blade. Important: work quickly and keep the ingredients cold.
3

In a separate bowl, beat one egg with a tablespoon of cold water (from the specified amount). Pour the mixture into the flour with butter and gently stir with a wooden spoon or silicone spatula until the ingredients begin to come together into a crumbly dough. If the mixture is too dry, add water by the tablespoon until the dough starts to come together.

Ingredients: Water, Wheat flour, Butter
Use a wooden spoon or a mixer with a dough hook. Do not mix too vigorously — the dough should remain slightly lumpy. If you have a kitchen thermometer, all ingredients should be cold (butter around 8-12°C).
4

Gather the dough with your hands into a disk shape: transfer the mixture to a lightly floured surface and fold it a few times until the ingredients are combined, but the dough should not be sticky. Shape it into a flat disk about 2 cm thick, wrap it in plastic wrap, and place it in the refrigerator for 20 minutes to allow the butter to firm up and the gluten to relax.

Ingredients: Wheat flour, Butter
If you don't have a refrigerator, place it in a cool spot for 30 minutes. Do not knead for too long — the goal is to keep pieces of butter in the dough for a flaky texture.

Preparing the apples

5

In the meantime, wash and dry the apples. Peel them, remove the cores, and slice them thinly (about 3 mm). Place the slices in a bowl, sprinkle with 40 g of sugar, a teaspoon of cinnamon, and optionally vanilla sugar. Gently mix to coat the slices with the spices.

Ingredients: Apple, Sugar, Cinnamon, Vanilla sugar
Use a sharp knife or mandoline for even slicing. If using a mandoline, be careful and use finger protection.

Assembly and baking

6

Preheat the oven to 200°C (top-bottom). Take the dough out of the fridge and roll it out on a lightly floured surface into a circle with a diameter 4 cm larger than the pan (e.g., a 24 cm springform pan or tart pan). Important: roll from the center outwards, and every few rolls, turn the dough 90° to maintain an even thickness.

Ingredients: Wheat flour
Use a rolling pin and parchment paper under the dough to easily transfer it to the pan. The best option is a 24 cm diameter pan with a removable bottom or a classic tart pan with a height of 3 cm.
7

Transfer the rolled-out dough to the pan: gently fold the edges under, pressing them against the sides to create an even rim. Remove excess dough with a knife. Prick the bottom several times with a fork to allow steam to escape during baking. Brush the bottom lightly with the beaten egg (from the remaining amount) — this creates a barrier and prevents the bottom from becoming soggy.

Use a silicone brush to spread the egg. If you don't want to use the egg, sprinkle some breadcrumbs on the bottom to absorb the excess juice from the apples.
8

Arrange the apple slices on the dough in overlapping circles from the outside to the center, pressing down lightly. Evenly sprinkle the remaining sugar (about 40 g) and a little cinnamon on top. If you wish, you can drizzle 1-2 tablespoons of water over the apples in the meantime to prevent them from browning too quickly.

Ingredients: Apple, Sugar, Cinnamon, Water
Use a spoon to evenly arrange the slices. Try to ensure that the slices have a similar thickness for even baking.
9

Place the tart in the preheated oven and bake for 20-25 minutes at 200°C until the edges of the crust are golden and the apples are soft and slightly caramelized. If the top of the apples starts to brown too quickly, cover the tart with aluminum foil for the last 5-10 minutes.

Ingredients: Apple, Wheat flour, Butter, Sugar
Bake in the middle of the oven. Check after 18 minutes — baking time depends on the thickness of the apples and the oven. Use the convection function, reducing the temperature by 10-15°C if the oven is heating more strongly.

Finishing and serving

10

After baking, remove the tart from the oven and let it cool completely on a rack (at least 20 minutes). Before serving, optionally sift powdered sugar for decoration. Cut with a sharp knife, preferably a ceramic one or a well-sharpened one.

Ingredients: Powdered sugar
Use a metal cooling rack to prevent the bottom from steaming. Cutting a warm tart can cause it to fall apart — let it cool slightly.
11

Serve the tart warm or at room temperature, with a scoop of vanilla ice cream, a dollop of sour cream, or a spoonful of thick natural yogurt, which will nicely balance the sweetness.

To portion, use a wide spatula to prevent the pieces from falling apart when transferring to the plate.

Fun Fact

💡

Tarts with fruit have a long tradition in European kitchens; in Polish cuisine, apples are one of the most popular fillings for baked goods due to their availability and universal flavor.

Best for

niedzielny obiad przyjęcie rodzinne podwieczorek

Tips

🍽️ Serving

Serve with cold accompaniments (ice cream, sour cream) for a contrast of temperatures and textures. Decorate the plate with a sprig of fresh mint or a thin strip of lemon peel to add freshness.

🥡 Storage

Store the tart in the refrigerator covered with plastic wrap or in a container for up to 48 hours. To reheat, place it in a preheated oven (150°C) for a few minutes until the base regains its crispiness. Long-term storage in a plastic container is not recommended, as the base may become soggy.

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