Apple Charlotte
- Vegetarian
- Energy Kcal 474
- Carbohydrates g 73.5
- of which sugars g 60.8
- Protein g 6.5
- Fats g 15
- of which saturated fat g 7.51
- Fiber g 4.4
- Cholesterol mg 141
- Sodium mg 61
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
- Cost: Low
PRESENTATION
So here's the thing, dive into the rich history of French cuisine with this apple charlotte recipe. I mean, it's got roots going back to the late 1700s, linked to the legendary chef Antonin Carême. And super elegant presentation, for sure. This dish has a tender crown of ladyfingers, or savoiardi, around a sweet, warm apple filling. Really good stuff. Traditionally, renette apples are cooked with sugar, cinnamon and a splash of brandy till they become moist and almost melt together. The outer layer stays kinda crispy, soaking up all the flavors, creating this mix of comfort and elegance—just can't go wrong.
In France, the traditional apple charlotte has adapted over time, you know, with local twists while keeping its roots. Honestly, the most popular way to enjoy it is warm, scooped straight from the dish. The contrast between the soft fruit and firmer outer layer is what makes it so special. Apples are the star, but you can find delicious variations like chocolate mousse, lemon, or even nougat. Really really flexible. With just a few tweaks to the apple charlotte ingredients, you can whip up something unique each time. The main version, to be honest, features apples and golden, soft savoiardi, but you'll also see an apple charlotte with bread or whatever's handy.
This old-fashioned baked apple pudding is perfect for ending a meal when you want something special but not too heavy. The warm, spiced aroma as it comes out of the oven is, frankly, hard to resist. Invites everyone to grab a spoon and dig in, no question. It’s the kind of dish that mixes nostalgia and elegance in every bite. Whether you're a fan of traditional French desserts or just craving something comforting, this easy apple charlotte is, like, a tasty choice for any occasion.
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INGREDIENTS
- Butter 5 tbsp (70 g)
- Whole milk 0.67 cup (150 ml)
- Brandy 1.75 oz (50 ml)
- Sugar 0.3 cup (50 g)
- Lemon peel 1
- Vanilla bean 1
- Apricot jam 0.7 cup (150 g)
- Rennet apple 2.2 lbs (1 kg)
- Cinnamon powder 1 tsp
- Ladyfingers 8.8 oz (250 g)
- For Brushing
- Apricot jam 1 spoonful
How to prepare Apple Charlotte
To prepare the Apple Charlotte, start by peeling the Reinette apples; then remove the central core and cut them into slices about 1/8 inch thick 1. In a large pan, melt 3 1/2 tablespoons of butter over low heat 2, then add the apples 3
and deglaze with the brandy 4 (or alternatively another liquor of your choice). In a small bowl, place the sugar, the seeds of the vanilla pod, and the cinnamon, and combine everything with the apples, stirring well to blend all the ingredients 5. Grate the lemon zest 6
and continue cooking for a few minutes over low heat, stirring occasionally until the apples are mushy (if necessary, add a little water during cooking to prevent the apples from sticking) 7. Once cooked, turn off the heat and set the contents of the pan aside. In the meantime, butter and line with parchment paper a charlotte mold 8 (or a high-sided panettone mold) with a diameter of 7 inches. Now take the ladyfingers and trim one end so that, placed upright in the mold, they reach 1 1/2 inches from the edge. Lightly soak them in milk 9
and begin to arrange them around the perimeter of the mold 10. Once the perimeter is complete, line the bottom with the remaining pieces of ladyfingers and set aside all the leftover pieces (even the crumbs) 11. Now add the apricot jam to the now warm apple mixture 12, mix well, and pour everything into the mold.
Level the surface of the Charlotte and, using a knife blade, even out the ends of the ladyfingers by removing a small part 13. Sprinkle with the remaining ladyfingers, crumbling them with your hands, over the entire surface of the dessert 14, then melt the remaining 1 1/2 tablespoons of butter and pour it evenly over the Charlotte 15.
Bake the mold in a preheated static oven at 350°F for about 35-40 minutes. Once cooked, let the Apple Charlotte cool on a rack 16, then turn it upside down onto a serving plate. Remove the parchment paper 17, brush the dessert with sieved apricot jam, and serve it still warm.