SOUR CHERRY CHARLOTTE
Whereas a traditional charlotte starts with ladyfingers lining a special mold, our version call for thin-sliced bread tucked into a jumbo-muffin tin. Each oven-baked serving, offered with extra sour cherry compote, is buttery crisp outside and sweet-tart inside.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat oven to 350 degrees. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
SOUR CHERRY CHARLOTTES
Yield 6
Number Of Ingredients 10
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat the oven to 350°F. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
- Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.
PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
SOUR CHERRY COMPOTE
Use this compote to make our Sour Cherry Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.
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