Best Charlotte Aux Pommes Apple Charlotte Recipes
CHARLOTTE AUX POMMES (APPLE CHARLOTTE)
Old French recipe a tasty dessert, wonderful especially in the fall or winter after a hearty soup supper.
Provided by Thymestudio
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 458.7, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.8, Sodium 354.5, Carbohydrate 73.4, Fiber 3.5, Sugar 38.3, Protein 6.2
EASY APPLE CHARLOTTE
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Provided by Yoly
Categories Apple Cake
Time 1h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g
OLD FASHIONED APPLE CHARLOTTE
Apple Charlotte in an old French dessert. This is an easy version that was tweaked. No need for a mold. It is delicious. The blend off apples, spice, and apricot Jam make this a delicious ending to a meal. Enjoy!
Provided by Nor Mac
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Butter a casserole dish. Make bread crumbs: place torn french bread in food processor and crumb in to small pieces.
- 2. Melt the butter in a pan and toss and brown the bread crumbs until golden, and crisped. Toss with 1/4 cup of sugar mixed with 1/4 tsp cinnamon, and Set aside.
- 3. Slice the apples. Set aside. Mix the 3/4 c sugar, 1 tsp cinnamon, nutmeg, ginger, and lemon zest together in a bowl.
- 4. Heat jam in microwave until thinned out a bit. Place 1 cup of bread crumbs on the bottom of casserole dish.
- 5. Place half the apple slices on top of crumbs. Sprinkle half the sugar mixture over apples. Spoon half the Jam over the top.
- 6. Repeat layering until crumbs are on top. Bake at 350 for about 40-45 minutes or until apples are softened. Serve with whipped cream.
CHARLOTTE AUX POMMES A LA NORMANDE
This is certainly an amazingly popular dessert in Normandy where it is sometimes served with an apricot sauce, or with Creme aux Oeufs, a sweet custard sauce, the recipe for which is posted separately. 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. This is traditionally made with Pain Brie, the recipe for which is posted. I like a mixture of firm, tart apples and a few sweet, softer apples--like Granny Smiths and a couple of MacIntosh)
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the crusts from the brread and reserve for other use such as bread crumbs.
- Lightly brush both sides of each slice with butter.
- 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".
- Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
- Reserve 3 slices for the top.
- Pre-heat the oven to 350 degrees.
- 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.
- Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
- Cover with the reserved slices of buttered cut to fit the space.
- Place the mold on a sheet pan and bake in the oven for 45 minutes.
- Cool for at least thirty minutes and unmold onto a serving plate.
- Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
- Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.
Nutrition Facts : Calories 420.9, Fat 14.5, SaturatedFat 7.9, Cholesterol 30.5, Sodium 570.3, Carbohydrate 67.8, Fiber 5, Sugar 24.9, Protein 6.8
GRANDMA'S APPLE CHARLOTTES
My grandma used to make these for special occasions. I always asked her to make them for no reason but she said no. My dad said it's because she would always get frustrated with the dough and she hates to swear. I have no such issue and always remember to use lots of flour when rolling out the dough and have lots of wine available. It is so worth it when they are done. Fantastic tart.
Provided by kmact
Categories Tarts
Time 42m
Yield 18 tarts, 18 serving(s)
Number Of Ingredients 11
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
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Provided by Millereg
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
- Cover and simmer gently until pulpy, stirring occasionally.
- Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
- Brush the butter all over the slices of bread.
- Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
- Spoon in the apple purée and cover with more over-lapping slices of bread.
- Bake for about 30 minutes, until the top is golden brown.
- Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
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