Tatra Charlotte

DOUGH INSTRUCTIONS

• 1
  Sift the flour together with the sugar and baking powder, mix in the salt and vanilla. Add the butter cut into cubes, egg yolk, sour cream, and work into a dough. Divide it in half, wrap one half in cling film and place in the freezer. Press the other half over the entire surface of a 23 cm diameter cake tin, the bottom of which we have previously lined with baking paper. Prick the dough with a fork and refrigerate for 30 minutes.

FILLING INSTRUCTIONS

• 1
  While the dough is chilling, peel the apples, cut them into quarters, and slice or grate them. Mix the apples with sugar (sweeten to taste) and cinnamon.
• 2
  Toast the breadcrumbs dry in a pan.
• 3
  Pre-bake the chilled dough in the tin for 15 minutes in an oven preheated to 180°C. Spread the breadcrumbs over the pre-baked crust, pile the apples on top, and press them down lightly. Grate the second half of the dough over the apples using a grater with large holes. Bake for 1 hour in an oven preheated to 160°C with a fan. After baking, let it cool completely in the tin.
• 4
  Before serving, dust with powdered sugar, and serve with vanilla ice cream, sour cream, or whipped cream.