Apple Charlotte
A traditional English dessert made by lining a mould with buttered bread and filling it with concentrated apple purée, then baked.
Ingredients
tart cooking apples (peeled, cored, sliced)
2 lb
butter
1 oz
lemon zest (grated)
0.08 oz (1 tsp)
ground cinnamon
0.01 oz (1/4 tsp)
apricot jam (blended into a purée)
2 oz
sugar (adjusted based on apple sweetness)
1-2 oz
firm white bread (crusts removed)
12 slices
butter (melted)
4 oz
Instructions
1
Step 1
Place the apples with the butter, lemon zest, and cinnamon in a wide, shallow pan. Cook over medium heat until soft. Gently mash the apples with a spoon and continue cooking until a thick purée forms; it is fine to leave a few apple chunks.
2
Step 2
Stir in the apricot jam. Adjust sugar to taste based on the sweetness of the apples.
3
Step 3
Prepare the mold: Dip the bread slices in the melted butter and line the inside of the mold with the buttered side against the wall. Cover the bottom with a whole round slice of bread or trimmed wedge-shaped pieces. Line the sides with half-slices of bread, overlapping them like roof tiles.
4
Step 4
Fill with the apple purée and top with the remaining bread slices.
5
Step 5
Bake in a 400°F (200°C) oven for 30-40 minutes.
6
Step 6
Let cool for 20 minutes, then carefully unmold. Serve warm or chilled.
