Apple Charlottes Recipes

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

APPLE CHARLOTTE

Steps:

• Preheat oven to 350 degrees.
• Peel and core the apples and cut them in thin slices. Melt 3 tablespoons butter in a saucepan and add the apples with the lemon juice and 2 tablespoons finely diced peel. Add sugar to taste (the amount depends on the sweetness of the apples) and just enough water to prevent the apples from sticking to the pan. Cook the apples for about 30 minutes, or until they begin to get mushy.
• Meanwhile, put the remaining butter in a small saucepan and bring to simmer gently, without browning. Skim off the foam that rises to the surface and set the butter aside.
• Remove the crusts from the bread. Using two medium-size ovenproof baking dishes with deep sides, dip the slices of bread in the butter and line the sides and the bottom. Arrange the cooked apples in the center and top with buttered bread. Bake, uncovered, for one hour.

APPLE CHARLOTTE

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.

APPLE CHARLOTTE

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
• Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
• Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

APPLE CHARLOTTE WITH CINNAMON SABAYON

Steps:

• Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.
• In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.
• Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.
• Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise.
• Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.
• Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.
• To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles.

APPLE CHARLOTTE

Steps:

• Make the filling: Melt the butter in a large heavy skillet over medium heat. Add the apples in an even layer, then the vanilla bean, lemon zest, lemon juice, and sugar. Cover and cook, stirring occasionally, until the apples are completely soft, 25 to 30 minutes. Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously, and continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when you stir it, about 15 minutes. It may caramelize in spots, but watch it so it doesn't get too dark.
• Preheat oven to 400 degrees F. Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom.
• Prepare the crust: Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Brush 1 side of each triangle lightly with butter, and arrange them in the base of the prepared mold, buttered-side down, so they completely cover the bottom. If there are any spaces, fill them in with pieces of bread that are cut to fit.
• Cut the remaining bread slices into 14 to 16 (1-inch) wide strips, and trim them so they are just long enough to reach the top of the mold. Lightly brush each with clarified butter, and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping them slightly. Set aside the extra bread strips.
• Remove the vanilla bean from the apples and discard it. Spoon the apple mixture into the mold. The apples may mound above the edge of the mold; they will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out.
• Place the charlotte mold on a baking sheet, and bake it on the center rack of the oven for 15 minutes. Then reduce the heat to 350 degrees F, and continue baking until the bread on the top and sides is deep golden, about 35 minutes. If the top is getting too dark, cover it loosely with aluminum foil.
• Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Then, place a serving plate over the top of the mold and carefully flip it over. The charlotte will slide right out. Because of its pudding-like consistency, use 2 large spoons to cut the charlotte. Serve it warm or at room temperature, with the custard sauce alongside.
• Combine the milk and the vanilla bean, if using, in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it just until little bubbles form around the edge of the pan. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
• Meanwhile, whisk the egg yolks and the sugar together in a medium bowl until pale yellow and thick.
• Strain the hot milk into a bowl, and discard the vanilla bean. Whisk the milk into the egg yolk mixture, add the vanilla extract, if using, and return it to the saucepan. Cook, stirring constantly, over medium-low heat until the custard has thickened enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to let the custard curdle.
• Immediately transfer the custard to a bowl, to stop the cooking of the custard. Let it cool to room temperature, and then serve or cover and refrigerate. The custard will thicken in the refrigerator, and it will keep for 1 day.
• Yield: 2 cups