Apple Charlotte

Method

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1. Melt the 60 g butter in a large pan, add the apples, sugar, lemon zest and juice and cinnamon, cover and cook 10 minutes, stirring.

   Mark done

2. Uncover and cook 12 to 15 minutes more, stirring, until the apples are a thick, almost dry purée. Cool 10 minutes.

   Mark done Start 12 min timer

3. Heat the oven to 190°C / 375°F and butter a 1.2 litre charlotte mould or deep 16 cm cake tin.

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4. Cut a circle of bread to fit the base and 6 rectangles to fit the sides. Dip each piece in the melted butter and line the mould, overlapping the slices slightly so there are no gaps.

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5. Pack the apple purée into the mould, mounding it slightly, and cover with the remaining bread dipped in butter.

   Mark done

6. Bake 30 to 35 minutes, until the bread is deep golden and crisp.

   Mark done Start 30 min timer

7. Rest 10 minutes, then turn out onto a plate and brush with the warm jam.

   Mark done

Chef’s Tips

• Cook the apples until nearly dry. Wet filling makes the charlotte collapse.
• Overlap the bread so there are no gaps for the filling to leak through.
• Rest before turning out so the case firms and holds.

Pairing Suggestions

• Homemade custard
• Double cream
• Vanilla ice cream

Storage & Reheating

Best warm. Refrigerate up to 3 days and reheat at 160°C for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.