Apple Charlotte Alla Milanese Recipes

CHARLOTTE DI MELE ALLA MILANESE

Steps:

• Soak the raisins in cold water for 1 hour. Drain and dry.
• In a casserole dish, add the apples, raisins, sugar, and wine. Heat mixture until it turns to a marmalade consistency. Remove from heat source and add the apricot marmalade. Mix together and let the mixture cool.
• Preheat the oven to 350 degrees F.
• Roll the dough disks on a lightly floured board. Place the larger disk in a buttered 8-inch pie pan.
• Bake for 15 to 20 minutes. Remove from oven and let it cool.
• Pour the apple mixture into the crust, and cover it with the remaining pie dough. Pinch the crust closed and brush the top of the pie with egg.
• Bake until pie turns golden brown, about 40 to 50 minutes.
• Serving suggestion: vanilla ice cream and raspberries.
• On a board, pour flour and create a hole in the center. Add the butter in the center. Using your fingertips, quickly mix the butter and flour. After, add the sugar, egg yolks, and lemon zest, and quickly work it all together with the palms of your hands. Form the mixture into 2 disks, 1 a little larger than the other, wrap them in a cloth and refrigerate for 1 hour.

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)

Steps:

• Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
• Mix sugar and lemon peel and cinnamon, set aside.
• Place 1 cup bread mixture in greased souffle dish or casserole pan.
• Top with half the apples and sugar mixture.
• Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
• Bake at 350 oven until apples are tender, about 35 - 40 minutes.
• Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

APPLE CHARLOTTE WITH CINNAMON SABAYON

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.

EASY APPLE CHARLOTTE

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.