Shopping list
120g caster sugar
6 eating apples, peeled, cored, in pieces
1 orange, juice only
½ teaspoon ground cinnamon
100g butter, melted
extra butter, for greasing the form
+/- 6 slices white bread
icing sugar
The Charlotte is a very popular dessert in Normandy, France. You can recycle your old sandwiches in it and with the delicious autumn apples inside, it becomes a delicious dessert. When the Charlotte is ready you can opt for pouring over creme caramel, or serve it with Chantilly cream. We lovet he Charlotte and so do the mini monsters!
How to make a Normandy Apple Charlotte
First the preparation ...
Squeeze the orange.
Flatten the bread.
Cut the crusts off the bread.
Cut the bread in halves.
Slowly melt 20g butter
Put the sugar with 3 tablespoons of water in a pan.
Let the sugar dissolve on low heat.
Until a light caramel has formed.
Stir the apple pieces into the caramel.
Add the orange juice.
Add the cinnamon to the pan.
Stir in the melted butter.
- Put the lid on the pan, bring to the boil and cook the apple mixture for 5 minutes
- Then take the lid off the pan and cook until the liquid has evaporated and the apple has softened
Preheat the oven to 200°C / 180°C Fan
Meanwhile grease the form with butter.
Melt the remaing butter.
Soak the bread in the butter.
Line the form with the bread.
Pour the apple into the form,
until the bread is filled.
Cover the apple with bread.
Bake the Charlotte in the middle of the oven in 35-40 minutes deep golden and crisp on top
Allow the Charlotte to cool 5 minutes in the form on a wire rack.
Carefully invertthe Charlotte onto a serving platter.
Sprinkle the Apple Charlotte lightly with icing sugar and then, bon appetit!