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.
It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
3,0981.5/5 for 2 ratings
Last modified on: September 15th 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 1 hour | 1 hour 32 min. |
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?
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).
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.
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
How much will it cost?
- For 1 charlotte : 3.76 €
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: Tatin apples with mascarpone cream, Apple semelles (flat apple tarts), Caramelised apple pie, Bonnevaux apple tart, Alsatian apple tart, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Spring veal sauté , Norman flambéed apples, Fillets of sole meunière, Veal Chop With Assortment of Vegetables, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Plain cake, Pear and lime meringue pie, Cherry clafoutis, Finger biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, Baked potoatoes with herb butter or cream , Cabbage julienne with ham, Scallops with fondue of leeks, French toast "cordon bleu", ... All |
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