It’s based on a buttery shortcrust, filled with spiced shredded apple, optional custard or meringue and topped with crumble or an additional layer of pastry. Baked until golden, it’s served warm or cold with a dash of whipped cream or some vanilla ice cream. No need to wait for a special occasion – szarlotka is an everyday dessert, served at homes and also available at most bakers, confectioners and restaurants.
Dorie’s recipe is a full-sized “pie” serving 8-10, so of course I chose to make half the recipe for 2 x 6-inch pies, using my mini pie tins (<<< affiliate link but I love mine!). Each of these serves 2 (well, 1 if you’re really hungry!) so half the recipe worked really well.
The dough was a little fussy for me – though I had it in the fridge for hours, it was very “wet” to work with and completely fell apart as I peeled it from the parchment paper. I ended up patching together the tart shells and hoped they would hold together. It’s a remarkably sturdy dough, though, and it did – even with a heavy filling! No breakage!
It’s very pretty when it comes out of the oven but it’s even prettier with a dusting of icing sugar:
The filling is apples, brown sugar, a touch of flour, and some lemon juice. This is topped with some frozen pie dough, grated over top for a kind of streusel topping that I LOVED! The apples bake and the juices kind of caramelize in the oven.
Even in a mini pie tin, it bakes up as a tall pie which I love the look of. It also cuts very well (needs to be cool to cut properly, at least with the small version) and mine held together even when cutting tiny pieces (quarters) for the purposes of this photo!
I loved this, even though it was a bit fussy with all the steps. Worth it if you take your time over the course of a day or two, though. The perfect autumn recipe!
Get the recipe for Szarlotka on p 254 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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