EASY APPLE CHARLOTTE
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Provided by Yoly
Categories Apple Cake
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
- Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
- Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
- Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g
APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE
Steps:
- Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
- Preheat oven to 375 degrees.
- Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
- Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
- Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce
GRANDMA'S APPLE CHARLOTTES
My grandma used to make these for special occasions. I always asked her to make them for no reason but she said no. My dad said it's because she would always get frustrated with the dough and she hates to swear. I have no such issue and always remember to use lots of flour when rolling out the dough and have lots of wine available. It is so worth it when they are done. Fantastic tart.
Provided by kmact
Categories Tarts
Time 42m
Yield 18 tarts, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
- Mix all 3 parts together well.
- Flour cutting board and roll dough out thinly.
- Cut out small circles for the tops and large circles for the base.
- Place large circles in muffin tins.
- Add 1 tbs of apple sauce to each tin.
- Add tops, seal with fingers or fork.
- Score the tops with knife or fork.
- Bake for 12 minutes.
- While cooling, sprinkle with icing sugar.
APPLE CHARLOTTE
Steps:
- Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
- Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
- Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.
GRANDMA'S APPLE PIE
Steps:
- Preheat the oven to 375 degrees F.
- Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
- Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
- Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
- Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
- With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
APPLE CHARLOTTE WITH CINNAMON SABAYON
Provided by Tyler Florence
Categories dessert
Time 50m
Yield 4 individual cakes
Number Of Ingredients 20
Steps:
- Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.
- In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.
- Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.
- Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise.
- Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.
- Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.
- To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles.
APPLE CHARLOTTE
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Provided by Millereg
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
- Cover and simmer gently until pulpy, stirring occasionally.
- Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
- Brush the butter all over the slices of bread.
- Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
- Spoon in the apple purée and cover with more over-lapping slices of bread.
- Bake for about 30 minutes, until the top is golden brown.
- Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
APPLE CHARLOTTE
Provided by Moira Hodgson
Categories brunch, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and core the apples and cut them in thin slices. Melt 3 tablespoons butter in a saucepan and add the apples with the lemon juice and 2 tablespoons finely diced peel. Add sugar to taste (the amount depends on the sweetness of the apples) and just enough water to prevent the apples from sticking to the pan. Cook the apples for about 30 minutes, or until they begin to get mushy.
- Meanwhile, put the remaining butter in a small saucepan and bring to simmer gently, without browning. Skim off the foam that rises to the surface and set the butter aside.
- Remove the crusts from the bread. Using two medium-size ovenproof baking dishes with deep sides, dip the slices of bread in the butter and line the sides and the bottom. Arrange the cooked apples in the center and top with buttered bread. Bake, uncovered, for one hour.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 33 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 335 milligrams, Sugar 38 grams, TransFat 1 gram
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- Melt 1 stick of the butter in a large casserole. Add the sugar and cook over moderately high heat, stirring until pale gold but grainy, about 5 minutes. Add the apples and stir until bubbling.
- Add the cinnamon and cook over moderately low heat, stirring occasionally, until the apples are broken down, about 40 minutes. Begin gently stirring from the bottom of the casserole and cook until the mixture is lightly caramelized, about 10 minutes longer. Transfer to a platter to cool.
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