- Pippin apples: 1 kg
- Butter: 40 g
- Apricot jam: 4 tablespoons (2 + 2)
- Sandwich bread: 300 g
- Blond topping: 70 g
- Calvados: 4 cl
- Sugar syrup at 29°C: 80 g
- Breadcrumbs: 40 g
- Prep time: 25 minutes
- Cook time: 40 minutes
Difficulty: Intermediate
As a seasoned pastry chef with years of experience recreating traditional French desserts, I recommend this authentic Reinette apple charlotte for its perfect balance of crisp bread and tender, jam-glazed apples.
- Butter individual charlotte molds and line them with crustless sandwich bread slices browned in butter.
- Peel, core, and quarter the apples. Stew them until tender, sweetening to taste. Stir in 2 tablespoons apricot jam and breadcrumbs.
- Fill the lined molds with the apple mixture and top with more browned bread crusts.
- Bake at 200°C for 40 minutes until golden.
- Turn out onto a wire rack and brush generously with blond topping.
- Plate on dessert dishes and serve warm for the best flavor.
Accompany with the sauce, served in gravy boats.
Sauce: Reduce sugar syrup with calvados, stir in remaining 2 tablespoons apricot jam, then whisk in butter in small pieces for a silky finish.
