Charlotte with rhubarb and apples
6 servings
60 minutes
Rhubarb and apple charlotte is the embodiment of cozy European baking, where tart rhubarb harmoniously combines with the soft sweetness of apples. The history of charlotte takes us to French cuisine, where similar desserts were made as early as the 18th century. The uniqueness of this version lies in the use of stale bread, which turns into a crispy golden crust enveloping the tender fruit filling. Powdered sugar and a pinch of cinnamon highlight the natural aromas of the ingredients, creating a rich and intense flavor. Serving with rhubarb sauce adds a sweet-sour note, making this dish not just a dessert but a true gastronomic delight. Perfect for cozy family evenings and morning tea.
1
Preheat the oven to 220 degrees. Prepare 6 small baking molds. Cut circles from 6 slices of bread that match the size of the mold's bottom, and cut circles from the other 6 to cover the charlottes. Cut the remaining bread into strips 3 cm wide.
- Stale white bread: 450 g
2
Spread a thin layer of butter on one side of the prepared bread. Clean the rhubarb and cut it into pieces 1 cm thick.
- Butter: 100 g
- Rhubarb: 450 g
3
Melt half of the remaining butter in a large skillet, add rhubarb. Cook while stirring constantly for 1 minute.
- Rhubarb: 450 g
- Butter: 100 g
4
Add 50 grams of powdered sugar. After 1 minute, strain the rhubarb, leaving the liquid. Meanwhile, peel the apples, remove the core, cut in half, and slice thinly. Melt the remaining butter in a pan, add the apples, and after 2 minutes, add the remaining powdered sugar. Cook for another minute, then remove from heat and let cool. Take a quarter of the drained rhubarb, transfer to a saucepan, mix with the collected juice, and cook over medium heat until soft.
- Powdered sugar: 75 g
- Green apples: 3 pieces
- Butter: 100 g
- Powdered sugar: 75 g
5
Then transfer to a blender and grind. Strain through a sieve. Set the resulting sauce aside.
6
Carefully mix the remaining fruits. If necessary, add sugar to taste. Season with cinnamon. Line the molds with bread so that the buttered side faces the walls and bottom. Fill with fruit filling and cover with bread lids, butter side up.
- Powdered sugar: 75 g
- Cinnamon: pinch
7
Place in the oven for 15-17 minutes until a golden crust forms. Turn the finished charlottes onto plates, remove the molds, drizzle with sauce, and serve immediately.