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Comtoise apple charlotte

Name: Comtoise apple charlotte
Prep time: 32 min
Cook time: 1 h
Total time: 1 h 32 min
Yield: 1 charlotte
Cuisine: French
Ingredients: 4 slices sandwich bread; 50 g butter; 120 g caster sugar; 1 kg apple; 200 g clarified butter

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.

63 K 1.5/5 (2 reviews)568511

Duration

1 hour 35 min.

Difficulty

Easy

Last modified on: September 15^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

35 min.

Cooking

1 hour

All in all

1 hour 35 min.

Preparation 35 min.

Cooking 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

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.

Stage 2 - ⌛ 5 min.

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

Stage 3 - ⌛ 2 min.

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

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.

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).

Stage 6 - ⌛ 10 min.

Peel 1 kg apple and cut into small pieces.

Stage 7

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

Stage 8 - ⌛ 5 min.

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

Stage 9 - ⌛ 10 min.

Preheat the oven to 390°F (200°C).

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

Stage 10 - ⌛ 1 min.

Pour over the apples...

Stage 11 - ⌛ 45 min.

...and bake for about 45 minutes.

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...).

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

Source: Based on One of my Grandma Jeanne's recipes.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	69 g RDI=26 %	36 g RDI=50 %	365 kcal RDI=18 %	1,531 kJ RDI=18 %
Whole recipe	143 g RDI=221 %	1,064 g RDI=402 %	559 g RDI=766 %	5,594 kcal RDI=280 %	23,422 kJ RDI=280 %