womenvova.blogg.se - Ssemi tart apples

Modern szarlotka, which we know and love, doesn’t seem to have much in common with the alleged predecessor.

But here’s where I see a problem – the work of a French confectioner resembled more of a fruit cake with biscuits and cream. This origins story sounds plausible at first, as the Polish lands were heavily influenced by both the East and West.

The dessert was baked in honour of the Tsar’s sister-in-law, who was known as Charlotte of Prussia. Commissioned by Tsar Alexander I, he prepared a speciality named charlotte russe. All the sources I found point to the same story:Īt the beginning of the 19th century, renowned French confectioner Marie-Antoine Carême created something special. Apple Pie Storyīeing my nerdy self, I wanted to know how szarlotka came to be. But if you’re after a particular one, make sure to double-check the recipe or when buying – ask in a store/restaurant. Heck, I wasn’t quite sure what the difference is myself! Luckily, both are delicious and worth a try. While this sounds pretty straightforward, many people mistake szarlotka for jabłecznik and vice versa. Jabłecznik cake, unlike szarlotka, can be prepared using any kind of base, for instance, puff pastry, sponge or yeast-based cake. Back in the day, pears, apricots or peaches were used as well. In short, szarlotka is a shortcrust or semi-shortcrust pastry filled with apples. Polish Apple Pie (Szarlotka) vs Apple Cake (Jabłecznik) If in doubt, ask your grocer for a tart or semi-sweet variety that holds its shape when cooked.

UK: Cortland, Braeburn, Pink Lady, Egremont Russet.

In the US, try Golden Delicious, Honeycrisp, Braeburn, Mutsu/Crispin, Winesap or Pink Lady (kudos to Chris from Bon Appetit for these suggestions ).

In Poland: Gray & Gold Reneta (Rennets, Reinette), Antonówka (Antonovka), Champion, Lobo or Cortland – I hear that these types make the best szarlotka that one can dream of.

It’s worth preserving these little beauties in jars, to capture them at their prime. And while each autumn seems to be greyer than the previous one (or maybe I’m just getting older and colour-blind), the rich colours of the seasonal fruit stay the same. Złota Polska Jesień) – we use this phrase to describe this moment when leaves turn rusty yellow and carmine red. 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.įun fact: Szarlotka shares its name with a popular cocktail ( Żubrówka vodka mixed with apple juice), so you’ll see it in the menu not only as a dessert.

Baked until golden, it’s served warm or cold with a dash of whipped cream or some vanilla ice cream. 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. Perhaps only a cheesecake could compete – and that’s a big “maybe”. Szarlotka is a Polish apple pie (not a cake! More on that later), the nation’s favourite. No crazy twists, no modern interpretations.

Just a proper, traditional Polish apple pie, making the very best of what autumn has to offer.