Classic Apple Charlotte
|Butter||50 Milliliter (1/4 Cup)|
|Tart apples||3 Pound, peeled, cored, quartered (1.5 Kilogram)|
|Sugar||175 Milliliter (3/4 Cup)|
|Lemon, rind||1 Teaspoon, grated (5 Milliliters)|
|Bread slice||12 , crusts removed (Stale)|
|Melted butter||2 Tablespoon|
Melt butter in heavy saucepan and add apples.
Cover and steam cook on low to medium heat until puffy and soft.
Stir in sugar, lemon rind and spices.
Cook uncovered until thick.
Butter bottom and sides of a deep casserole.
Halve bread slices, dip quickly in melted butter.
Overlap against bottom and sides.
Fill with apple puree and press down lightly.
If bread extends above filling, snip off with kitchen shears and drop pieces over filling.
Set dish on a cooky sheet and bake at 425F (220C) for 40 minutes.
Cool for 5 minutes.
Loosen edges with knife.
Invert on a warm serving plate.
Dust with icing sugar.