Classic Apple Charlotte Recipe
I made this Classic Apple Charlotte last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of tart apples and spices gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| 3 lbs tart apples, peeled, cored, quartered 1.5 kg | ||
| Sugar | 3/4 Cup (16 tbs) | |
| 1 tsp grated lemon rind 5 mL | ||
| Cinnamon or nutmeg | ||
| 10 to 12 slices stale bread, crusts removed | ||
| Melted butter | ||
Directions
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.
Set aside.
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.
Cover and steam cook on low to medium heat until puffy and soft.
Stir in sugar, lemon rind and spices.
Cook uncovered until thick.
Set aside.
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.
Chef
