Grandmas Apple Charlottes Recipes

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.

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 CHARLOTTES

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 oven to 350 degrees.
• Peel and core apples and cut them into thin slices. Melt two tablespoons of butter in a saucepan and add apples, lemon juice and lemon peel. Add the sugar, (the amount depends on the sweetness of the apples) and cook the apples over low heat until they begin to get soft.
• Meanwhile, put the remaining butter in a saucepan and bring to a simmer, gently, without browning. Remove the foam that rises to the surface and keep the butter warm.
• Remove crust from bread. Dip the slices of bread into the melted butter and with them line the sides and bottom of an ovenproof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
• Add the softened apples to the dish (it can be prepared ahead up to this time) and bake uncovered for one hour.

APPLE CHARLOTTE

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.

ANDRE'S APPLE CHARLOTTE

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
• Place apples in a large bowl; drizzle with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
• In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
• Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
• Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
• Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.

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.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.