Apple charlotte with toasted brioche

Peel 4 apples, cut in four and remove core.

Melt 40 g butter (clarified if possible) in a frying pan over high heat, add apple quarters.

Cook 2 or 3 minutes, then sprinkle with 3 tablespoons caster sugar and cook a few more minutes until well caramelised.

Set aside.

Slice 300 g stewed apple (compote) fairly thinly (1/2 cm or 0.4 inch thick) and remove crust.

Cut into rectangles same height as your mould, and triangles for top and bottom.

Try the brioches pieces in the mould to check for fit: the rectangles should overlap slightly.

Turn on the grill.

Melt 3 tablespoons clarified butter.

Put all the brioche pieces on a grill pan or thick baking sheet.

Using a brush, coat each slice of brioche with melted butter, then sprinkle with some caster sugar.

Put under the grill.

Supervise carefully, remove brioche pieces as soon as they are golden brown.

Set aside.

Brush the mould with melted butter, then put in 1 tablespoon caster sugar and spread it around evenly by shaking and turning.

We do this to make turning out easier after cooking.

Preheat oven to 392°F (200°C).

Line the mould with brioche pieces, toasted side against the mould, overlapping the rectangles slightly.

Add stewed apples to about ¼ depth of mould.

Then a layer of caramelized apples .

Then a second stewed apples layer, and finally a layer of brioche .

Put in the oven for about 30 minutes.

Allow to cool a for a while before turning out.

Enjoy cold or warm with whipped cream (creme chantilly - delightful!) or real custard (crème anglaise).