Prepare a thick apple compote:peel the apples, remove the cores and seeds, cut the quarters into thick slices; put them in a large saucepan with 1/4 glass of water in the bottom; cover; Bring to the boil, then cook over medium heat, without ever lifting the lid, for about ten minutes. At this time the apples are cooked and fill the pan. Remove from the heat, beat with a wooden spoon, adding the sugar.
Generously butter the charlotte mould. Remove the crust from the bread. Then butter the bread crusts. Cut about 1/3 into triangles and 2/3 into rectangles.
Line the bottom of the pan with the bread triangles, buttered side in, overlapping them slightly.
Then cover the edges of the mold with buttered rectangles. Also overlap them and place the buttered side inside.
Pour the compote into the hollow thus formed. Cover with bread triangles.
Bake in medium oven. 5-6 – 210°C, 30-40 minutes.
Remove from oven. Unmold only at the last minute.
The charlotte is served hot, warm or cold according to taste. It can be served plain, or with vanilla custard.
Source:Top 100 Desserts. Larousse.
