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Charlotte with Caramelized Apples
Instructions
I prepare all the ingredients I need. I take sweet-and-sour apple varieties – they go best with cinnamon and are perfect for this pie.
I peel the apples, remove the cores and cut them into wedges.
I melt the butter in a skillet, add 2 tablespoons of sugar and stir so the sugar starts to melt. Then I add the apples to the pan, stir and keep them over medium heat – so the apples do not burn but only soften and become coated in caramel. Once the sugar has melted a little, I add the cinnamon and stir.
To make the batter I prepare 2 bowls. I separate the eggs into whites and yolks. To the yolks I add 3 tablespoons of sugar, and to the whites – 2 tablespoons of sugar.
First I beat the whites until frothy.
Then I beat the yolks until the mixture turns pale and thickens slightly.
I add the beaten whites to the yolks and beat again with a mixer or stir with a spatula.
I measure out 5 tablespoons of flour, add 1 teaspoon of baking powder and sift the mixture into the egg mass. I stir everything together with a spoon until smooth.
I grease the baking dish with butter. Mine is a non-stick pot – I do not grease the base or sides. I arrange the caramelized apples on the bottom of the dish.
I pour the batter on top. I put the pie into an oven preheated to 180 °C for 25–30 minutes. The time depends on the diameter of the dish and the oven itself – keep an eye on the batter and check for doneness with a wooden skewer: the centre should come out dry.
I turn the finished charlotte out onto a flat plate, apples facing up. I let it cool a little and dust it with powdered sugar.Enjoy your tea party!
Tips
- 1
USE SWEET-AND-SOUR apple varieties (Antonovka, Simirenko, Granny Smith) – their slight tartness balances the caramel and keeps the pie from being cloying.
- 2
BEAT THE WHITES AND YOLKS SEPARATELY – this is the "secret" to airy dough. The whites should form peaks, and the yolks should be pale and fluffy.
- 3
CARAMELIZE THE APPLES OVER MEDIUM HEAT – high heat will burn the sugar bitter, and low heat will not bring out the caramel note. Medium is ideal.
- 4
TURN IT OUT WHILE HOT – the apples will end up on top and the pie will look like a tarte tatin. The same trick works in other fruit upside-down cakes.
Video
FAQ
Can I skip separating the whites and yolks? +
You can, but the charlotte will be a little less airy. If you are in a hurry, beat the whole eggs with the sugar into a fluffy pale foam (4–5 minutes on high mixer speed). Add the flour with the baking powder and fold it in gently with a spatula. This is faster, but the texture is denser. For a "classic" fluffy charlotte it is still worth spending the extra 2 minutes on separate beating – the result is worth the effort.
Which apples are best for caramelizing? +
The ideal choices: Granny Smith (tart, firm, hold their shape), Antonovka (with a tartness), Semerenko (firm flesh), Renet Simirenko. Avoid soft varieties (Melba, Grushovka) – they "spread" in the pan. For winter varieties (Gala, Golden) add more lemon juice. The best wedge thickness is about 1 cm. Wedges that are too thin will fall apart, while ones that are too thick will not soak up the caramel.
How long does the charlotte keep? +
In the fridge in a closed container – 3 days. On the second day the flavour is even brighter – the cinnamon and caramel soak into the sponge. Reheat for 5–7 minutes in the oven at 150 °C, or eat it cold (also delicious). It can be frozen (up to 1 month) – thaw at room temperature for 2 hours. At room temperature – 1 day under cling film. For a "Sunday" breakfast, make the charlotte on Saturday evening, and on Sunday morning it will be especially tasty.
What to serve it with? +
A classic: with tea or coffee. With a scoop of vanilla ice cream – the famous "apple pie a la mode". With whipped cream. With creme anglaise (English vanilla custard). With Greek yoghurt (for a lighter version). For breakfast with warm milk. For a festive table – decorate with fresh mint leaves and a cinnamon stick. For a "grown-up" version – serve with a glass of apple cider or Calvados liqueur.
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