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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) → Modernised~75% of the text changedremovedadded
Franskbrød 1 stk franskbrød (uten skorpe) skorpe, skåret i skiver). 100 g smør 1½—2 kg. (smeltet, til brødskivene og formen). 1,75 kg epler (1,5–2 kg). 30 gr. g smør (til eplepuréen). 40 gr. flormelis ½ sitron. En g melis. 1 stk sitron (skallet). aprikossaus eller sukker (til servering). Smør en rett form som tar på ca. 1 l., smøres liter godt med smør. Bunnen dekkes Dekk bunnen med lett stekte franskbrødskiver. Til sidene skjæres franskbrødskiver.. Skjær brødskiver av godt samme høide like høye som formen og ¼ cm. tykke; disse dyppes ca. 0,75 cm tykke. Dypp dem i smeltet smør, smør og den ene legges litt over den annen legg dem rundt hele formen. Eplene skrelles, skjæres formen, litt overlappende.. Skrell eplene, del dem i 4 deler, derefter fire og skjær dem i tynne skiver, koker skiver. Kok dem i en emaljert gryte med smøret, sukkeret 30 g smør, melisen og sitronskallet. Når eplene er kokt sitronskallet til en tykk puré, helles de op, puré. Hell puréen opp og sitronskallet fjernes. Formen fylles aldeles ta ut sitronskallet.. Fyll formen helt full, gjerne med litt topp, med eplemassen. Stekes Stek i varm ovn 35—40 minutter. Hvelves ovn, ca. 200 °C, i 35–40 minutter.. Hvelv charlotten og serveres server med sukker eller aprikossaus. 3 spiseskjeer av sausen kan blandes med røres inn i eplepuréen. Omkring på fatet legges Legg kokte epler eller pærer. pærer rundt på fatet.

Note on Modernised

Mål modernisert (g, kg). «Flormelis» er gjengitt som melis/sukker, «varm ovn» anslått til 200 °C. Ubestemte mengder brød og smør er anslått.

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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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