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Apple Charlotte (Charlotte des pommes)

Erken's apple charlotte: a 1-liter mold lined with butter-dipped white-bread slices, filled with thick apple purée cooked from 1.5–2 kg apples with butter, powdered sugar and lemon zest, baked 35–40 minutes, turned out and served with sugar or apricot sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 470 (falt i det fri)

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About the dish

The French charlotte was one of the finer desserts in Erken's repertoire: a mold lined with butter-dipped white-bread slices, filled with thick apple purée and baked until it can be turned out. Served with sugar or apricot sauce.

How to make it

  1. 1

    Prepare the mold

    Grease a straight-sided mold of about 1 liter well with butter. Cover the bottom with lightly fried white-bread slices.

  2. 2

    Line the sides

    Cut bread slices as tall as the mold and about 0.75 cm thick. Dip them in melted butter and place them around the whole mold, slightly overlapping.

  3. 3

    Cook the apple purée

    Peel the apples, quarter them and cut them into thin slices. Cook them in an enameled pot with 30 g butter, the powdered sugar and the lemon zest to a thick purée. Pour out the purée and remove the lemon zest.

  4. 4

    Fill and bake

    Fill the mold completely, with a slight dome, with the apple mixture. Bake in a hot oven, about 200 °C (390 °F), for 35–40 minutes.

  5. 5

    Serve

    Turn out the charlotte and serve with sugar or apricot sauce. 3 tablespoons of the sauce can be stirred into the apple purée. Arrange boiled apples or pears around on the platter.

Changes from the original

Measurements modernized (g, kg). 'Flormelis' is rendered as powdered sugar/sugar, 'hot oven' estimated at 200 °C (390 °F). Unspecified amounts of bread and butter have been estimated.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 539) → 1914 (proofread, p. 470)~37% of the text changedremovedadded
Franskbrød (uten skorpe) smør 1½—2 kg. epler 30 gr. smør 40 gr. flormelis ½ sitron. citron. En rett form ret form, som tar ca. 1 l., smøres godt med smør. Bunnen dekkes Bunden dækkes med lett let stekte franskbrødskiver. Til sidene siderne skjæres brødskiver av godt samme høide som formen og ¼ ¾ cm. tykke; disse dyppes i smeltet smør, og den ene legges lægges litt over den annen anden rundt hele formen. Eplene skrelles, Eplerne skrælles, skjæres i 4 deler, dele, derefter i tynne tynde skiver, koker i emaljert gryte med smøret, smørret, sukkeret og sitronskallet. Når eplene citronskallet. Naar eplerne er kokt til en tykk puré, helles tyk pure, heldes de op, og sitronskallet citronskallet fjernes. Formen fylles fyldes aldeles full, fuld, gjerne litt topp, top, med eplemassen. Stekes i varm ovn 35—40 minutter. Hvelves Hvælves og serveres med sukker eller aprikossaus. 3 spiseskjeer spiseskeer av sausen kan blandes med eplepuréen. Omkring på paa fatet legges lægges kokte epler eller pærer.

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Frequently asked questions

How long should the apple charlotte bake?
35–40 minutes in a hot oven. The total time with peeling, cooking the apple purée and assembling is about 95 minutes.
How many apples do I need?
1½–2 kg apples for a mold of about 1 liter (6 servings). The apples are peeled, quartered, cut into thin slices and cooked to a thick purée with 30 g butter, 40 g powdered sugar and lemon zest (the zest is removed after cooking).
How do I line the mold with bread?
Grease the mold well. Cover the bottom with lightly fried white-bread slices without crust. For the sides, cut slices as tall as the mold and ¾ cm thick; dip these in melted butter and place them slightly overlapping around the whole mold.
What is served with it?
The mold is filled completely, with a slight dome, turned out after baking and served with sugar or apricot sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 470.

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