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Apple Charlotte

chef.pierre's picture
  Tart spy apples 3 Pound
  Butter 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Grated lemon rind 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Day old bread slices 12
  Melted butter 1 Tablespoon
  Sifted icing sugar 1 Tablespoon
  Cold custard cream sauce 1 Tablespoon

Peel, core and quarter apples.
Melt butter in a heavy saucepan, and add apple quarters.
Cover, and steam-cook on low to medium heat until puffy and soft.
Cook and stir until almost all the juices evaporate.
Add sugar, lemon rind and spices to taste.
Continue cooking slowly until mixture is thick.
Butter bottom and sides of a deep, 8-cup casserole.
Cut bread slices in half, and dip quickly in melted butter.
Overlap against bottom and sides.
Fill the center with apple puree, and press down lightly.
If bread extends above filling, snip off with kitchen shears, and drop pieces over filling.
Bake the charlotte on a cookie sheet at 425 °F. 30—45 minutes, depending on depth of dish.
Cool 5 minutes.
Loosen edges with a knife, and invert on a warm serving plate.
Dust top with sifted icing sugar.
Serve hot with Cold Custard Cream Sauce, or pouring cream.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 360 Calories from Fat 80

% Daily Value*

Total Fat 9 g14%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 19.2 mg6.4%

Sodium 220.4 mg9.2%

Total Carbohydrates 64 g21.4%

Dietary Fiber 3.9 g15.7%

Sugars 38.3 g

Protein 4 g7%

Vitamin A 4.5% Vitamin C 400%

Calcium 13.9% Iron 6.4%

*Based on a 2000 Calorie diet

Apple Charlotte Recipe