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Comtoise apple charlotte

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This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert.

It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.

4,2881.5/5 for 2 ratings

Grade this recipe:

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Last modified on: September 15^th 2019

For 1 charlotte, you will need:

• 1 4 slices Sandwich bread
• 2 50 g butter
• 3 120 g caster sugar
• 4 1 kg apple
• 5 200 g Clarified butter
• Total weight: 1,530 grams

Change those ingredients for: 1 charlotte 2 charlottes 3 charlottes

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	1 hour	1 hour 32 min.

Keeping: Several days in the fridge, covered with plastic film.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

Remove the crusts from 4 slices Sandwich bread, cut each slice in half to give, ideally, pieces the same height as your mould.

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Stage 2 - 5 min.

Butter the bread slices on both sides and fry until golden brown.

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Stage 3 - 2 min.

Use a brush to coat the inside of your charlotte mould with melted butter.

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Stage 4 - 3 min.

Put 2 tablespoonsful of caster sugar into the buttered mould and shake until the sugar is evenly distributed and stuck to the butter all over.

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Stage 5 - 6 min.

Line the base and sides of the mould with the slices of fried bread, cutting to size where necessary and filling any holes with the trimmings until completely covered (yes, I know, it looks a bit like a jigsaw puzzle or bread Tetris).

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Stage 6 - 10 min.

Peel 1 kg apple and cut into small pieces.

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Stage 7

Put a third of the apple pieces into the mould and sprinkle generously with sugar.

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Stage 8 - 5 min.

Continue adding layers of apples and sugar until the mould is completely full. Press down gently.

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Stage 9 - 10 min.

Preheat the oven to 390°F (200°C).

Prepare 200 g Clarified butter (this can be done well in advance).

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Stage 10 - 1 min.

Pour over the apples...

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Stage 11 - 45 min.

...and bake for about 45 minutes.

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Stage 12

Turn out onto a plate while still hot.

Serve cold or warm, either on its own or with real custard (crème anglaise) or whipped cream.

Remarks

As usual when cooking apples, choose ones that are fairly acidic: a proper "cooker" like Bramley, or a tart eater (russet, Cox...).

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,318 Kcal or 13,892 Kj	18 gr	309 gr	223 gr
166 %	7 %	29 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
217 Kcal or 909 Kj	1 gr	20 gr	15 gr
11 %	<1 %	2 %	2 %

Per charlotte
Energetic value	Proteins	Carbohydrates	Fats
3,318 Kcal or 13,892 Kj	18 gr	309 gr	223 gr
166 %	7 %	29 %	34 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 1 charlotte : 3.76 €

Note : These prices are only approximate

Change currency:

Source

Based on One of my Grandma Jeanne's recipes.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Windfall apple jelly, Stewed apple (compote), Rice pudding with fruit and nuts, Canadian apple crumble, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Warm apple feuillantines, Fillets of sole meunière, Apple charlotte with toasted brioche, Bistro-style beetroot salad, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Prune Far, Pistachio confectioner's custard, Apple crisps, Puits d'amour, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Creamy spinach and potato gratin, Fillet of pollack cooked in two stages, Lemon and grated apple tart, Bechamel sauce, ... All

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