Baked Apple And Fruit Charlotte Recipe - will

Method

• Preheat oven to 375 F - (185 C)
• Begin by brushing springform pan with softened butter.
• Slice six slices of bread in half to create rectangles.
• Then cut five slices in half at a diagonal to create triangles.
• Set aside remaining three slices.
• Flip the mold upside down with the opening face down.
• The goal is to cover the entire mold in the bread slices using the upside down mold as a guide to sizing the bread.
• Place the triangle slices on top of the mold, so which they are sitting on the small end of the tin.
• Make sure the edges on the slices overlap.
• Hold down bread and with a scissor cut around and trim edges with scissors.
• Now these triangles should fit the base of the mold precisely.
• Proceed to heat 2/3 c. of the butter, and then dip the trimmed triangles in the butter and position in the bottom of molds.
• Dip the rectangles in butter as well and position around the sides of the mold.
• Make sure which rectangles are completely overlapping the edges, making the mold now completely covered in bread.
• If openings are visible, pack with the bread trimmings.
• Go back to the reserved slices of bread and dip them in the butter and set aside for use later.
• Heat 1/4 c. of butter in a large saucepan.
• Add in the minced apples.
• Place some parchment paper over a saucepan and then cover with the lid.
• For 15 to 20 min, let apples cook till they become very soft and acquire the texture of apple sauce.
• Add in the brown sugar and continue to cook on high heat stirring for 5 min.
• It should fall from a spoon in thick rich globule.
• Add in nutmeg, cinnamon, walnuts, and raisins and take the saucepan off heat.
• Add the marmalade and a little of lemon zest and set aside to cold.
• Scoop the filling into the bread-coated charlotte till half full.
• Cover with half of the reserved butter dipped bread slices and push down firmly.
• Cover with the remainder of the filling.
• The filling should reach the edge of the charlotte.
• If it not level, trim the bread with the tip of a small knife or possibly scissors so which it is even.
• Use the remaining reserved bread to create the final layer (base) and fill in any cracks.
• Press down gently and cover up with foil.
• Place the Charlotte on a baking sheet and cook in the oven for 45 min to 1 hour.
• It should be golden brown and hard when done.
• Rest on a baking rack and cold for an hour till room temperature.
• In a small skillet, add in 2 Tbsp.
• of water and the apricot jelly and cook till liquid.
• Brush a glaze of the apricot mix onto the surface of the cooled down charlotte.
• Slice and serve.