Apple Charlotte

AT A GLANCE

  • Serves 6 people

  • 6 golden delicious apples, peeled, cored and coarsely chopped
  • 55 gm (¼ cup) caster sugar, plus extra for baking
  • 325 gm unsalted butter, coarsely chopped
  • 1 lemon, juiced and rind finely grated
  • 2 cinnamon quills
  • 20 slices (about 1 loaf) day-old white bread, crusts removed
  • 170 gm (½ cup) apricot jam
  • To serve: pouring cream
01   Combine apple, sugar, 75gm butter, lemon rind and juice and cinnamon quills in a saucepan and cook over medium heat, stirring occasionally, for 20 minutes or until liquid has evaporated, then cool.
02   Preheat oven to 190C. Melt remaining butter in a small saucepan over low heat. Skim scum from top and discard, then pour clarified butter into a bowl, discarding milky solids on the bottom. Keep butter warm until required.
03   Lightly brush six 1 cup-capacity (6cm-diameter base) dariole moulds with a little butter and dust with sugar. Using a 6cm-round cutter, cut rounds from 6 slices of bread to fit base of moulds, then cut a 3cm-wide strip from the remains of each slice. Cut remaining slices into three (3cm x 9cm) pieces. Brush bread rounds liberally with butter and place in bases of prepared moulds. Brush remaining pieces liberally with butter and line each mould with 8 pieces of overlapping bread, allowing bread to overhang and pressing gently against side of moulds.
04   Divide apple mixture between moulds, then fold over bread to enclose filling. Place Charlottes on an oven tray and bake for 20 minutes or until bread is golden and crisp. Remove from oven, place another oven tray on top and weigh down with food cans for 5 minutes.
05   To serve, turn Charlottes onto a lightly greased oven tray, scatter with sugar and bake for another 5 minutes or until golden. Warm apricot jam in a small saucepan over medium heat for 1 minute or until warmed through, breaking up fruit with a spoon and adding water if it becomes to thick. Serve Charlottes drizzled with apricot jam and cream passed separately.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

MICHELE FINATO

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