This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
51 K 1.5/5 (2 reviews)
1 hour 35 min.
Easy
1 charlotte
5 IngredientsLast modified on: September 15th 2019
For 1 charlotte, you will need:
- 1
4 slices sandwich bread - 2
51.6 ml butter - 3
120 ml caster sugar - 4
1 litre apple - 5
200 ml clarified butter
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
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 litre 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 ml clarified butter (this can be done well in advance).
Prepare 200 ml 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...).
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 recipe | 130 RDI=50 % | 910 RDI=90 % | 560 RDI=90 % | 5,570 RDI=280 % | 23,340 RDI: 280 % |
| Per 100 g | 8 RDI=3 % | 60 RDI=6 % | 40 RDI=6 % | 360 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 1 charlotte : 3.80 €
Change currency: 
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)
Apple
Like these other recipes: Apple Tatin Terrine, Autumn apple and plum crumble pie, Stewed apple (compote), Apple Strudel, Tyrolean apple crumble, ... See them all 56
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: European glass, Comtoise endive salad, Caramelized brioche with pear and kiwi, White asparagus salad, Rolled chestnut and apple brioche, ... See them all 33
Caster sugar
Like these other recipes: Italian Meringue, Lemon and lime cakes, Tiramisu, Crème caramel, Yeast-based flaky dough (for croissants), ... See them all 361
Butter
Like these other recipes: Little Christmas biscuits, Dublin fruit scones, Hazelnut and orange cake, Gratin slices with spinach, Potimarron (chestnut pumpkin) "au gratin", ... See them all 476
Other recipes you may also like
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023338 K4.1 1 hour 45 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015397 K3.3 55 min.
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream. July 25th 2010171 K5 4 hours 55 min.
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method. March 10th 2019240 K 53 1 hour 15 min.
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs. September 7th 2018150 K4.1 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.