Charlotte with apples and tangerines
6 servings
60 minutes
Apple and mandarin charlotte is a delicate and fragrant pie with roots in German cuisine. Historically, charlotte emerged as a simple way to use stale bread but evolved into a light pastry over time. In this recipe, the classic tartness of apples is complemented by the sunny sweetness of mandarins, creating a harmonious balance of flavors. The light batter soaked in fruit juice makes the charlotte moist and incredibly tender. It pairs perfectly with morning coffee or family tea time and serves as a cozy dessert in colder seasons. The simplicity of preparation makes this pie accessible even for novice bakers, while its homey aroma fills the kitchen with warmth and comfort.
1
First, we wash the apples, peel the mandarins, cut everything into pieces, and place them in a pre-greased baking dish.
- Tangerines: 3 pieces
- Apple: 2 pieces
- Vegetable oil: 30 ml
2
In a deep bowl, mix 4 eggs, a cup of flour, a cup of sugar, salt, and baking soda, whisking until a smooth mixture is obtained.
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Sugar: 1 glass
- Salt: pinch
- Soda: 0.5 teaspoon
3
Now we need to pour the prepared dough into the mold and wait for it to spread evenly.
4
Bake in the oven at 180 degrees for 30-40 minutes.