Almás-citromos tart (Almás tart with lemon filling) is one of the most classic, yet refreshingly fresh, versions of Hungarian cuisine! The citric acidity enhances the apple flavor and prevents it from browning.

Since you didn’t provide an exact recipe, here’s an overview of how to make the traditional Almás tart (Almás tart) with lemon filling, very popular in Hungary.

Apple and Lemon Tart Recipe (Traditional Version)
This version uses a shortcrust pastry and a juicy, tangy apple filling, specially made with lemon juice and lemon zest.

I. Dough Ingredients
Flour: approximately 500 g of fine wheat flour
Fat/Butter/Margarine: approximately 250 g of cold butter or margarine
Sugar: approximately 150 g of confectioner’s sugar or granulated sugar
Egg: 1 whole egg + 1 yolk
Heavy cream: 2-3 tablespoons (to loosen the dough)
Baking powder: 1 packet

Flavoring: 1 packet of vanilla sugar, 1 pinch of salt
II. Ingredients for Apple and Lemon Filling
Apples: approximately 1 kg of tart apples (e.g., Granny Smith, Idared)
Lemon: 1 piece (you will also need juice and grated zest)
Sugar: approximately 100-150 g of granulated sugar (to taste)
Spices: 1 teaspoon of ground cinnamon
Binder (optional): 2-3 tablespoons of breadcrumbs or ground nuts (absorb moisture)
III. Preparation (Briefly)

Dough: Mix the flour, yeast, sugar, and salt and incorporate the cold fat. Add the egg and enough fresh cream to form a smooth but not sticky dough. Wrap in aluminum foil and refrigerate for 30-60 minutes.
Filling: Peel the apples and grate them on a coarse grater. Immediately drizzle with the juice of the whole lemon (so they don’t darken!). Add the sugar, cinnamon, and lemon zest. Many recipes steam apples to reduce the water content.

Assembly: Divide the dough into two parts (usually a larger part (bottom) and a smaller part (top)).

Open the larger sheet and place it on the baking sheet.

Sprinkle the bottom of the dough with breadcrumbs/nuts, then spread the squeezed (or steamed) apple filling on top.
Place the second sheet of dough on top (or make a lattice).

Preparation: Brush the top of the dough with beaten egg and prick it with a fork in several places (to allow steam to escape). Bake in a preheated oven at approximately 180°C for approximately 30-40 minutes, until golden brown.

Serving: After cooling, serve dusted with powdered sugar.

The secret is the lemon: the lemon zest also adds a great aroma to the texture of the dough, while the lemon juice in the filling keeps the apples fresh and adds a pleasant tangy flavor to the sweetness of the cinnamon.