Apple and Cinnamon Tart (Polish-Modern) - photo 1
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Apple and Cinnamon Tart (Polish-Modern)

Desserts Cakes and Bakes 50 min Medium 18 wyświetleń ~26.29 PLN * - (0)
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Description

Classic apple and cinnamon tart prepared in a modern Polish style — a crumbly, buttery base and aromatic, slightly caramelized apples with a hint of lemon and cinnamon. The dish combines traditional Polish ingredients (apple, cinnamon, butter) with precise preparation techniques: short kneaded pastry, sautéed apples reduced to a slightly moist filling, and baking in a 24 cm diameter tart pan. The tart is visually elegant — a golden edge of the pastry, apple slices arranged in a fan, and a delicate sheen after baking. Serve slightly warm with a dollop of sour cream or vanilla ice cream. Perfect for a festive afternoon, a gathering with friends, or as a dessert with coffee.

Ingredients Used

Ingredients (11)

Servings:
8
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 250 g
  • Butter 120 g
  • Powdered sugar 50 g
  • Apple 3.3 szt. (~600 g)
  • Sugar 80 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Almond 30 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~26.29 PLN (3.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and tools: measure the flour and powdered sugar. Take the butter out of the fridge and cut it into small cubes (about 1 cm). Prepare a large bowl, a grater (optional), a rolling pin, and a 24 cm tart pan with a removable bottom. Set the oven to 180°C (top and bottom heat).

Use a kitchen scale, a metal grater for butter if you want to speed up the process, a 24 cm tart pan preferably with a removable bottom. The butter must be cold, not soft.
2

In a large bowl, place the sifted flour and powdered sugar, add a pinch of salt. Make a small well in the center. Add the chopped cold butter. Quickly rub the butter with your fingers into the flour until fine crumbs the size of peas form; you can also grate the butter directly into the flour — this speeds up the process and reduces warming the butter.

Use your hands or a kitchen mixer with a dough hook. Mix quickly, do not heat the butter — if the dough starts to become sticky, chill the bowl in the fridge for 10 minutes.
3

Add one egg to the well and quickly mix the center with a fork, combining the egg with a little flour. Then quickly knead the dough by hand (or use a mixer with a hook) just until the ingredients come together and form a uniform ball. The dough may be slightly crumbly — it should not be too elastic.

If the dough is very dry and doesn't come together, add 1-2 teaspoons of cold water (maximum 10 g). Do not knead for too long — 1-2 minutes of intense work is enough.
4

Flatten the ball of dough into a disk about 2-3 cm thick, wrap it in plastic wrap, and place it in the refrigerator for 20 minutes. Chilling makes rolling easier and prevents the dough from shrinking during baking.

If you have time, you can chill longer (30–60 minutes), but with a total time of 50 minutes, keep it for 20 minutes. Do not place the dough close to a heat source.

Filling

5

While the dough is cooling, prepare the apples: wash them, peel them, remove the cores, and cut them into thin slices (about 3-4 mm) or half-moons. Grate the zest from the lemon (only the yellow part) and squeeze the juice from half a lemon (about 15-20 ml).

Use a sharp knife and a stable cutting board. Thin slices will arrange nicely in the tart and will soften faster during baking.
6

Heat 20 g of butter (measured from the 120 g used in the recipe) in a medium skillet and add the chopped apples. Add sugar and grated lemon zest along with the juice, and sprinkle with cinnamon. Sauté for 6–8 minutes, stirring frequently, until the slices soften, release some juices, and the mixture thickens slightly — do not cook until the apples completely break down; they should retain some structure.

Use a wide skillet so that the slices do not overlap too tightly. The finished apples should be soft but not mushy; the juice should be reduced to a slightly sticky consistency.

Assembly

7

Take the chilled dough and place it on a lightly floured work surface. Roll out the dough with a rolling pin into a circle about 28–30 cm in diameter (about 3–4 mm thick). Gently roll it onto the pin and transfer it to a 24 cm tart pan, pressing the edges and trimming the excess. You can gently prick the bottom with a fork to prevent air bubbles from forming.

Use a silicone or wooden rolling pin, sprinkle the countertop and the rolling pin with a small amount of flour (maximum 1 teaspoon) to prevent the dough from sticking. If you feel that the dough is sticky, chill it for 5–10 minutes before rolling.
8

Layer the sautéed apples in the pan: evenly distribute the slices, leaving 1 cm from the edge. If there is too much juice, drain some, but keep 1–2 tablespoons for shine. On top, you can arrange the slices aesthetically in a fan shape or spread them loosely.

Arrange the apples gently to avoid crushing the slices. Additionally, you can add chopped almonds for crunch (optional ingredient).
9

Beat one egg (remaining 60 g) and gently brush the edges of the dough with a pastry brush. If you like, sprinkle the edges with a thin layer of powdered sugar, which will lightly caramelize during baking.

Use a silicone brush. Do not touch the filling with the brush to avoid spreading too much moisture on the edges.

Baking and Serving

10

Place the tart in the preheated oven and bake at 180°C for 25–30 minutes. Watch: the edges of the crust should turn a nice golden color, and the top of the apples may bubble slightly. If the edges brown too quickly, cover them with a strip of aluminum foil for the remainder of the baking time.

The best position is the middle rack of the oven. Check with a toothpick at the edges — the apple filling should be hot and soft. Baking for 25–30 minutes ensures a golden color and proper moisture extraction.
11

Remove the tart from the oven and let it cool on a rack for 10–15 minutes — a short rest will prevent the filling from spilling out when slicing. Before serving, you can sprinkle the top with a thin layer of powdered sugar and almond flakes (optional) and serve cream in a separate bowl.

Cutting the hot tart will cause the pieces to crumble. The best flavor is just after it has cooled slightly (warm) — the temperature allows the aromas of cinnamon and lemon to come through.

Fun Fact

💡

Tart and crumbly pies are close relatives of Polish baked goods from rural regions — the simplicity of ingredients (flour, butter, apple) has historically led many Polish desserts to rely on similar techniques. The addition of cinnamon is a result of spice trade influence, while lemon brings a modern freshness.

Best for

popołudniowa kawa świąteczne spotkanie deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve the tart slightly warm (after 10–15 minutes out of the oven). Add 1–2 tablespoons of chilled 18% cream or a scoop of vanilla ice cream to each piece. For aesthetic effect, lightly dust the top with powdered sugar just before serving and add a few almond flakes.

🥡 Storage

Store at room temperature under a tight cover for up to 24 hours. After a longer period, it's best to keep the tart in the refrigerator (for up to 2 days) — before serving, reheat for 6–8 minutes in an oven at 160°C to restore the crispness of the base. Freezing an already assembled apple tart is not recommended (it may change the texture).

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