Lattice Apple Pie Tart Recipe
Apple pie is probably the most “movie-like” dessert from the States – it appears at family dinners, Thanksgiving, and Sunday get-togethers. A shortcrust pastry, lots of cinnamon-spiced apples, and the characteristic lattice on top make for a simple yet very homey dessert. It tastes a bit like a cross between a Polish apple cake and a tart, just with a thicker layer of fruit.
Prep Time
35 min
Cook Time
50 min
Total Time
85 min
Servings
8
Ingredients
- wheat flour - 320 g
- butter - 200 g
- sugar - 60 g
- salt - 1 pinch
- water - 60 ml
- apples - 900 g
- brown sugar - 80 g
- cinnamon - 5 g
- potato starch - 15 g
- lemon juice - 15 ml
- egg - 1 piece
Main Ingredient:
apples
Preparation
- Put the flour, sugar, and a pinch of salt into a bowl. Add cold butter cut into small cubes.
- Rub the butter into the flour with your fingers or cut it in with a knife until you get fine crumbs resembling wet sand. Add very cold water and quickly knead the dough just until it comes together.
- Divide the dough into two parts (one slightly larger for the base), shape into flat discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Peel the apples, remove the cores, and slice them thinly or cut into small pieces. In a large bowl, mix them with the brown sugar, cinnamon, potato starch, and lemon juice. Set aside for 10–15 minutes until they release some juice.
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a tart pan or round pan about 24 cm in diameter with butter.
- Roll out the larger portion of dough on a lightly floured surface into a circle larger than the pan. Carefully transfer it to the pan, press into the bottom and sides, and trim off any excess dough with a knife.
- Spread the apples together with the juices they released over the base in an even layer.
- Roll out the second portion of dough and cut it into strips about 1.5–2 cm wide. Arrange the strips over the apples in a lattice pattern: first a few parallel strips, then more laid perpendicular, weaving them like a basket.
- Press the edges of the dough with your fingers so the lattice adheres well to the base. Beat the egg with a fork and brush it over the top of the dough.
- Bake the tart for about 45–50 minutes, until the pastry is nicely golden and the filling starts to bubble slightly between the strips. If the top browns too quickly, cover it loosely with aluminum foil.
- After baking, let the tart rest for at least 30 minutes so the filling can set slightly and be easier to slice.
Storage
In fridge:
3 days
Freezing:
Yes
Tartę przechowuj pod przykryciem w lodówce do 3 dni. Możesz zamrozić pojedyncze kawałki owinięte folią, a potem podgrzać w 160°C przez około 10–15 minut, aż będą ciepłe i kruche.
Recipe submitted by
Marek, Site owner
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Updated:
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