📝 About This Recipe
A masterpiece of 19th-century French pastry, the Apple Charlotte is a sublime study in textures, featuring a crisp, buttery bread shell that encases a velvety, spiced apple compote. Unlike its cold cousin, this warm version relies on the caramelization of high-quality butter and the natural pectins of tart apples to create a self-supporting dome of pure comfort. It is the ultimate expression of rustic elegance, transforming humble pantry staples into a dessert that is both nostalgic and sophisticated.
🥗 Ingredients
The Apple Compote
- 2.5 lbs Bramley or Granny Smith Apples (peeled, cored, and sliced into 1/2-inch chunks)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 cups Granulated Sugar (adjust based on sweetness of apples)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3 tablespoons Apricot Jam (strained to remove chunks)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Bread Crust
- 12-15 slices White Sandwich Bread (dense, high-quality loaf with crusts removed)
- 3/4 cups Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Demerara Sugar (for a crunchy exterior finish)
For Serving
- 1 cup Crème Anglaise (chilled)
- 1 sprig Fresh Mint (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 1-quart Charlotte mold or a deep souffle dish with softened butter.
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2
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped apples and cook for 10-15 minutes, stirring occasionally, until they soften and begin to break down.
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3
Stir in the granulated sugar, cinnamon, ginger, and lemon juice. Continue to cook for another 10 minutes until the mixture is thick, jammy, and most of the liquid has evaporated. You want a dry compote so the bread doesn't get soggy.
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4
Remove the apples from the heat and stir in the apricot jam and vanilla bean paste. Set aside to cool slightly.
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5
Prepare the bread by removing all crusts. Cut one slice into a circle the exact size of the bottom of your mold. Cut the remaining slices into rectangles about 1.5 inches wide, ensuring they are the height of the mold.
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6
Dip the circular piece of bread into the melted butter, ensuring it is well-soaked but not falling apart, and place it at the bottom of the mold.
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7
Dip each rectangular strip into the melted butter and line the sides of the mold. Overlap each strip by about 1/4 inch to ensure there are no gaps for the apple filling to leak through.
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8
Spoon the apple compote into the bread-lined mold, pressing down gently with the back of a spoon to remove any air pockets. Fill it slightly above the rim as the fruit will settle.
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9
Dip the remaining bread slices in butter and place them over the top of the apples to create a 'lid,' trimming them to fit snugly within the side walls.
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10
Place the mold on a baking sheet. Bake for 35-45 minutes, or until the bread is a deep, golden mahogany brown and feels crisp to the touch.
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11
Remove from the oven and let it rest in the mold for 10-15 minutes. This 'setting' time is crucial for the Charlotte to hold its shape when unmolded.
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12
To unmold, place a serving plate upside down over the mold and quickly invert it. Gently lift the mold away. Brush the exterior with any remaining melted butter and sprinkle with Demerara sugar if desired.
💡 Chef's Tips
Use a sturdy white bread like a Pullman loaf; avoid very airy, cheap sandwich breads which lack the structure to hold the fruit. Ensure the apple compote is cooked down until very thick; if it is too watery, the bread will turn mushy instead of crisp. Clarifying your butter (removing the milk solids) prevents the bread from burning too quickly and gives it a cleaner, nuttier flavor. If the top of the Charlotte is browning too fast in the oven, cover it loosely with a piece of foil. Don't rush the unmolding; that 10-minute rest allows the pectins in the fruit to firm up, ensuring a perfect dome.
🍽️ Serving Suggestions
Serve warm with a generous pour of cold, vanilla-flecked Crème Anglaise for a classic temperature contrast. A dollop of lightly sweetened Chantilly cream or a scoop of high-quality cinnamon ice cream works beautifully. Pair with a glass of chilled Sauternes or a crisp, sparkling apple cider. Garnish with a few fresh raspberries or a dusting of powdered sugar for a professional pastry-shop finish.