Comtoise apple charlotte


Comtoise apple charlotte
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.
44 K 1.5/5 (2 reviews)
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Last modified on: September 15th 2019
For 1 charlotte, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
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Step by step recipe


Stage 1 - 5 min.
Comtoise apple charlotte
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.
Comtoise apple charlotte
Butter the bread slices on both sides and fry until golden brown.

Stage 3 - 2 min.
Comtoise apple charlotte
Use a brush to coat the inside of your charlotte mould with melted butter.

Stage 4 - 3 min.
Comtoise apple charlotte
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.
Comtoise apple charlotte
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.
Comtoise apple charlotte
Peel 1 kg apple and cut into small pieces.

Stage 7
Comtoise apple charlotte
Put a third of the apple pieces into the mould and sprinkle generously with sugar.

Stage 8 - 5 min.
Comtoise apple charlotte
Continue adding layers of apples and sugar until the mould is completely full. Press down gently.

Stage 9 - 10 min.
Comtoise apple charlotte
Preheat the oven to 390°F (200°C).

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

Stage 10 - 1 min.
Comtoise apple charlotte
Pour over the apples...

Stage 11 - 45 min.
Comtoise apple charlotte
...and bake for about 45 minutes.

Stage 12
Comtoise apple charlotte
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %910 RDI=90 %560 RDI=90 %5,570 RDI=280 %23,340 RDI: 280 %
Per 100 g8 RDI=3 %60 RDI=6 %40 RDI=6 %360 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 1 charlotte : 3.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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