Charlotte Aux Pommes a La Normande

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

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)

Ingredients Nutrition

  • 6 cups apples, peeled, cored and cubed (it is very hard to say how many apples, probably at least 6 depending on size)
  • 1 loaf white bread, white, cut into 1/4 slices (Pain Brie or good, firm textured white bread(12 to 15 slices necessary)
  • 6 tablespoons unsalted butter, unsalted, melted
  • 14 cup sugar
  • 18 teaspoon cinnamon

Directions

  1. Cut the crusts from the brread and reserve for other use such as bread crumbs.
  2. Lightly brush both sides of each slice with butter.
  3. 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".
  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.
  5. Reserve 3 slices for the top.
  6. Pre-heat the oven to 350 degrees.
  7. 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.
  8. Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
  9. Cover with the reserved slices of buttered cut to fit the space.
  10. Place the mold on a sheet pan and bake in the oven for 45 minutes.
  11. Cool for at least thirty minutes and unmold onto a serving plate.
  12. Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
  13. Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.

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