Apple charlotte

This is an elegant version of a very rustic Charlotte that my mum makes. It is lighter than the classic recipe – much lower in butter – and it has a wonderful texture and very clean, clear flavours. You will notice that I have used two varieties of apple – the Cox’s Orange Pippin has acidity and is wonderfully firm, while the Blenheim Orange begs to be puréed. The combination is what creates the magic. Bon appétit!

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For the caramelised apples

  • 80g/3oz caster sugar
  • 25g/1oz unsalted butter, chilled
  • 500g/1lb 2oz Cox’s Orange Pippin apples, peeled, cored and each cut into 8 wedges

For the compôte

For the cake ring

For the Charlotte