Apple Charlotte
Ingredients
6
Steps
4
Serves
4–6
Cook Time
55-60 Min
Ingredients
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Preheat the oven to 180°C/350°F/Gas mark 4.
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Peel, core and slice the apples, and put them in a pan with the caster sugar and 25g/1oz of the butter. Add 3 tablespoons water, cover the pan and poach gently over a low heat for 10 minutes. Remove the lid, stir and turn up the heat, continuing to cook until you have a thick purée. Stir in the lemon juice and apricot jam, and reserve.
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Melt the remaining butter and cut the crusts off the slices of white bread. Cut the bread into fingers, brush with the butter and use them to line a 20cm/8in mould or soufflé dish. Pour in the apple purée, and cover the top with more butter-soaked bread.
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Place the dish on a baking sheet, and bake in the oven for 35 minutes until the top is crisp and golden brown. Allow to cool for 10 minutes before sliding a palette knife round the edge and turning out onto a serving dish. Cut into wedges and serve with cream or ice cream.