Charlotte Aux Pommes a La Normande |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Supposedly, my Grandfather was always able to get on my Grandmother's good side by bringing home an Apple Charlotte from a French bakery on Madison Avenue, which, we were told, she never shared with my Father. I like a mixture of firm, tart apples and a few sweet, softer apples-like Granny Smiths and a couple of MacIntosh). Ingredients:
6 cups apples, peeled, cored and cubed (it is very hard to say how many apples, probably at least 6 depending on size) |
1 loaf white bread, white, cut into 1/4 slices (pain brie or good, firm textured white bread(12 to 15 slices necessary) |
6 tablespoons unsalted butter, unsalted, melted |
1/4 cup sugar |
1/8 teaspoon cinnamon |
Directions:
1. Cut the crusts from the brread and reserve for other use such as bread crumbs.
2. Lightly brush both sides of each slice with butter.
3. Line the bottom of a charlotte mold (it should be 6 across by 3 deep -you may use a deeper mold-it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4 .
4. Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
5. Reserve 3 slices for the top.
6. Pre-heat the oven to 350 degrees.
7. Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
8. Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
9. Cover with the reserved slices of buttered cut to fit the space.
10. Place the mold on a sheet pan and bake in the oven for 45 minutes.
11. Cool for at least thirty minutes and unmold onto a serving plate.
12. Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
13. Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.
|
|