Apple Charlottewith golden bread and soft filling
A molded dessert made with buttery bread slices and a thick filling of cooked apples, baked until a golden crust forms.
Apple Charlotte uses buttered white bread to completely line a mold, which is then filled with cooked apples that have been reduced to remove excess liquid. Baking unites and browns the crust; a brief rest allows the dessert to be unmolded without breaking its walls.
Ingredients
Filling
Assembly
Preparation
Reduce the apples
Cook apple, sugar, and 60 g butter for 25 minutes, stirring, until a thick filling without free liquid forms; let cool slightly.
25 minutesLine the mold
Brush bread slices with melted butter and overlap them on the bottom and sides of a tall mold, leaving no gaps.
15 minutesClose the Charlotte
Fill with the apples, cover with remaining bread, and gently press to seal.
8 minutesBake and unmold
Bake at 190 °C for 40 to 45 minutes until golden; rest 20 minutes and carefully unmold.
45 minutes
Substitutions
Use firm apples that retain some texture; whole wheat bread makes the crust denser and alters the classic flavor.
Storage
Once cooled, cover and keep refrigerated; reheat portions in the oven to restore the crust.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
