Apple charlotte with a buttered bread crust
An apple and apricot filling enclosed in buttered bread and baked until golden.
Active time30 min
Cooking1 h
Total1 h 30 minResting : 15 min
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Ingredients
- 1000 g cooking apples
- 175 g butter
- 4 tbsp smooth apricot jam
- 120 g caster sugar
- 12 slices of white sandwich bread
Preparation
Peel and core the apples then chop them. Melt 25 g butter in a pan. Add apples and sugar, cover and cook gently for 10 min. Uncover and stir for about 10 min more until soft with a few chunks. Stir in the jam and cool for 10 min.
1000 g cooking apples175 g butter4 tbsp smooth apricot jam120 g caster sugar- knife
- saucepan
- lid
- spoon
Heat the oven to 180 °C. Melt 150 g butter. Trim the crusts from the bread and cut into strips. Dip in melted butter. Line the base and sides of a pudding mould, overlapping the bread without gaps and keeping some buttered bread for the top. Fill with the apples and cover with the reserved bread.
12 slices of white sandwich bread- oven
- saucepan
- knife
- pudding mould
Bake for 30 min until the bread is golden and crisp. Remove the mould with oven gloves. Rest for 5 min, then carefully turn onto a serving plate.
- oven
- oven gloves
- plate
- pudding mould
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration