CHARLOTTE AUX POMMES A LA NORMANDE
This is certainly an amazingly popular dessert in Normandy where it is sometimes served with an apricot sauce, or with Creme aux Oeufs, a sweet custard sauce, the recipe for which is posted separately. Supposedly, my Grandfather was always able to get on my Grandmother's good side by bringing home an Apple Charlotte from a French bakery on Madison Avenue, which, we were told, she never shared with my Father. This is traditionally made with Pain Brie, the recipe for which is posted. I like a mixture of firm, tart apples and a few sweet, softer apples--like Granny Smiths and a couple of MacIntosh)
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 420.9, Fat 14.5, SaturatedFat 7.9, Cholesterol 30.5, Sodium 570.3, Carbohydrate 67.8, Fiber 5, Sugar 24.9, Protein 6.8
APPLE CHARLOTTE
Steps:
- In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
- In a separate bowl, mix together apples and lemon zest.
- Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
- For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.
CHARLOTTE AUX POMMES (APPLE CHARLOTTE)
Old French recipe a tasty dessert, wonderful especially in the fall or winter after a hearty soup supper.
Provided by Thymestudio
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
- Mix sugar and lemon peel and cinnamon, set aside.
- Place 1 cup bread mixture in greased souffle dish or casserole pan.
- Top with half the apples and sugar mixture.
- Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
- Bake at 350 oven until apples are tender, about 35 - 40 minutes.
- Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.
Nutrition Facts : Calories 458.7, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.8, Sodium 354.5, Carbohydrate 73.4, Fiber 3.5, Sugar 38.3, Protein 6.2
APPLE CHARLOTTE
Rustle up a classic apple Charlotte for dessert. With a soft centre of caramelised apples and a bread and butter casing, it's delicious with custard or ice cream
Provided by Liberty Mendez
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
- Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
- To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
- Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
- Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
APPLE CHARLOTTE
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Provided by Millereg
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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