Apple Charlotte

  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:10 h

Everyone has a special role in the family. In mine, pie-making is my husband’s.

This is another of his brilliant creations, one that we absolutely adore, adapted from James Martin.

What better way to celebrate Apple day than a wonderfully British dessert made with the best of British apples and served with cream.




Apples- 8

Caster sugar- 60gm

Water- 3 tbsp

Butter- 150gm

Bread, crusts removed- 10 slices

Lemon juice- just 1 squeeze


Egg yolks- 6

Caster sugar- 75gm

Double cream-200ml

Full fat milk- 200ml

Thyme, fresh- 2 sprigs

Method for the Charlotte

Preheat the oven to 180C/350F/Gas 4
Peel, core and roughly chop 6 apples.
Core the 2 remaining apples without peeling, then slice thinly.
In a large pan, add  the  chopped apples, sugar, lemon juice and water with 25g of the butter.
Bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the apples are tender.
Melt the remaining butter in a pan and use to butter 6 ramekins. I find using a pastry brush makes this simple.
Arrange the sliced apples in the bottom of each ramekin in a concentric circle or fan shape.
Cut the bread slices in half, then cut each half into four ‘fingers’.
Dip each bread finger into the remaining melted butter and arrange around the inside edges of the ramekins.
20130409-P1030452  20130409-P1030453
For the lids you could either reserve some long fingers, or cut into circles, like I have. I find that makes it look really cute, a little bread hat on top.Divide the cooked apple mixture among .20130409-P1030455
Cover with the circles, and try to pack  the mixture down tightly.
Pop them into the preheated oven and bake the charlottes for 25 minutes, or until golden-brown.

Method for the Custard

In a large bowl, whisk the egg yolks and sugar together.
In a heavy bottomed pan, heat the milk, cream and thyme together until the mixture reaches scalding point.
Slowly pour the hot milk mixture into the egg yolk and sugar mixture, whisking continuously, until smooth and well combined.
Pour the mixture back into the pan and gently heat, stirring continuously, until the mixture thickens enough to coat the back of a wooden spoon.
Remember- whisk, whisk, whisk!
Pass the custard mixture through a fine sieve and discard the thyme.
To serve, turn the charlottes out into shallow bowls .
To serve, turn the charlottes out into shallow bowls and spoon over the hot  custard.
Apple Charlotte
How does it taste , you wonder?
Delicious is the word!
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