14 slices of white bread crust removed
½ cup of unsalted melted butter
4 medium granny smith apples peeled cored and finely sliced
4 medium tart cooking apples, peeled cored and finely sliced
½ cup of brown sugar
1 tsp of cinnamon
½ tsp of freshly grated nutmeg
½ cup finely chopped walnuts
¼ cup of raisin, ¼ cup of mixed dried fruit
2 tbsp of marmalade
1 tbsp grated lemon or orange peels
¼ cup smooth jam
Brush a 5 cup charlotte mold with softened butter, cut six slices of bread in half to form rectangles, cut fives slices in half at a diagonal to form triangles . Reserve the remaining three slices of bread.
Turn the mold upside down and place the bread triangles on top. Overlapping the edges to completely cover the top of the mold. Hold the triangles in place and using the mold as a guide, trim the excess edges with scissors so the triangles will fit inside the bottom of the mold exactly.
Melt 1/3 cut of butter and brush the trimmed triangles with butter, then line the bottom of the mold (the actual recipe asks for 2/3 melted butter to dip all the bread slices, we are brushing instead to save some fat) also brush the rectangles with butter and arrange around and the sides, overlapping the edges until the mold is completely covered, filling any gaps with the bread trimmings. Brush the reserved slices of bread and set aside.
To make the filling; melt the remaining butter in a large skillet, add the apples, cover the pan with parchment paper and then a lid, and cook the apples over low heat for 15-20 minutes, for an applesauce consistency. add the brown sugar and stir over high heat for 5 minutes, or until the mixture falls from the side of the spoon in wide drops.(I like my apples a bit firmer-depends on your choice how much you cook them) Stir in the cinnamon, nutmeg , walnuts and raisin. Remove from the heat and add the marmalade, and the grated zest. Set aside to cool.
Preheat the oven to 375F ladle the filling into the mold until half full cover the filling with half of the reserved bread slices, press down firmly , then add the remaining filling. If the filling is not level with the mold lining, trim the bread with the tip of a small knife or scissors, cover with the remaining reserved bread, filling any gaps, press in gently and cover with foil.
Place the charlotte on a baking sheet and bake for 45 minutes to 1 hour or until golden and firm. Allow to cool completely before unmolding onto a serving plate.
Warm the apricot jam and 2 tablespoon water in a small saucepan over low heat until melted. Using a pastry brush, brush the mixture over the surface of the charlotte to give a light glaze...
Note: a soufflé dish or a 4 inch deep cake pan can be used instead of a charlotte mold.
If the jam is very fruity, it will be easier to brush onto the charlotte if it has been strained after warming.
For extra kick, you can replace the raisin with 1-2 tbsp chopped candied ginger and the nutmeg with ground ginger
I add some liquor in my filling
You can serve the charlottes with whipped cream mixed with 2 tbsp of calvados.