4386 Charlotte de Pommes

Apple Charlotte

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Well butter a 1 litre ( pt or U.S. cup) Charlotte mould. Line the bottom with slightly overlapping slices of bread cut heart shape and dipped in melted butter. Line the sides with slightly overlapping rectangles of bread exactly the height of the mould and also dipped in butter. The bread should be cut 4 mm ( in) thick.

Meanwhile, peel and cut 12 large pippin apples into slices. Place in a shallow pan with 30 g (1 oz) butter, 2 tbs caster sugar, the grated zest of half a lemon and a little ground cinnamon. When the apple is cooked and reduced to a very thick purée, add 3 tbs of apricot jam.

Fill this mixture into the prepared mould bringing it above the top in a dome so as to allow for shrinkage. Cover with a thin round piece of bread dipped in melted butter then cook in a fairly hot oven for 30–35 minutes.

On removing from the oven, allow the Charlotte to rest for a few minutes on the serving dish before removing the mould. When required for service, remove the mould and serve accompanied with apricot sauce.