Classic apple charlotte
Classic charlotte is a very simple and delicious dessert. The combination of a tart apple filling and airy, sweet pastry creates an incredible gastronomic experience. This pie is best made in the fall, when the fruit is juicy and aromatic. Apples are available at any time of year, but seasonal fruits have the most intense flavor.
Classic apple charlotte
There are several variations of charlotte, including those with sour cream, butter, kefir, bread, and so on. The classic recipe calls for only fruit, eggs, flour, and sugar. Sometimes baking powder or baking soda is added to ensure the dough rises. However, this is optional, as thoroughly whisking the eggs will ensure the dough remains airy.
Ingredients
- 1 Art. flour
- 1 Art. Sahara
- 3 pcs. large eggs (or 4 small ones)
- 4 pcs. apples
- By to taste vanillin
- 10 G butter (for greasing the pan)
Instructions
- To make the charlotte you will need a mixer, a large bowl, a sieve, measuring cups and a heat-resistant baking dish with a diameter of 22 cm.
- Beat the eggs with a mixer, gradually adding sugar. Add vanilla or cinnamon. The mixture should turn white and approximately triple in size.
- Sift the flour. Gradually add it to the eggs, mixing with a mixer on low speed. The dough should be smooth and similar in consistency to sour cream. It should flow off the spoon in a wide ribbon.
- Wash the apples, peel and core them. Cut into small pieces.
- Combine the dough with the fruit. Stir.
- Grease the pan with butter. Sprinkle with flour.
- Pour the batter into the pan. Shake it a little to distribute the mixture evenly.
- Place the pie in the oven preheated to 180ºC (350ºF). Bake for 30–40 minutes. Don't open the door for the first 20 minutes to prevent the dough from settling. You can check for doneness by inserting a wooden skewer into the pie; it should come out clean.
Note
For a charlotte, it's best to use firm, green, sweet-and-tart apples. Overripe, soft apples will quickly fall apart and won't give the pie the desired texture.
