Charlotte Aux Pommes Apple Charlotte Recipes

CHARLOTTE AUX POMMES A LA NORMANDE

Steps:

• Cut the crusts from the brread and reserve for other use such as bread crumbs.
• Lightly brush both sides of each slice with butter.
• Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
• Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
• Reserve 3 slices for the top.
• Pre-heat the oven to 350 degrees.
• Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
• Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
• Cover with the reserved slices of buttered cut to fit the space.
• Place the mold on a sheet pan and bake in the oven for 45 minutes.
• Cool for at least thirty minutes and unmold onto a serving plate.
• Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
• Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F.
• You will need eight 6-oz.
• ramekins, 1 1/2 inches deep.
• Have them set up on a sheet pan.
• Do not butter them.
• Put the apple slices, 2/3 c.
• sugar, salt, apple cider and lemon juice in a large saute pan.
• Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
• Set aside to cool.
• Mix the butter, 1 tbl.
• sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
• Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
• Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
• Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
• Line the sides of each ramekin with the pieces, butter side toward the ramekin.
• Do not trim the pieces that stick up yet.
• Divide the apples among the ramekins, reserving 16 slices for garnish.
• Press them down lightly into the molds.
• Now, trim off any pieces of bread that stick up above the edge.
• Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
• Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.

APPLE CHARLOTTE

Steps:

• Pre-heat oven to 375°F.
• Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
• Cover and simmer gently until pulpy, stirring occasionally.
• Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
• Brush the butter all over the slices of bread.
• Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
• Spoon in the apple purée and cover with more over-lapping slices of bread.
• Bake for about 30 minutes, until the top is golden brown.
• Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.