18 slices of Gallagher’s White wax pan bread
100g of butter- softened
800g of chopped, peeled tart apples
65g of sugar
½ teaspoon of ground cinnamon
1 teaspoon grated lemon peel
¾ cup of apricot jam
Grease 12 muffin cups with butter
Roll 6 slices of bread flat using a rolling pin. Cut two 2 ½ inch circles from each slice
Set 12 circles aside
Remove crusts from remaining 12 bread slices.
Ease 1 slice each into buttered muffin cup, gently pressing bread against bottoms and sides of cups
Melt 3 tablespoons of butter in saucepan; add apples, sugar and cinnamon
Cook and stir until apples are tender and liquid has evaporated. ( about 5 mins)
Remove from heat, stir in lemon peel.
Divide hot apple peel mixture evenly among muffin cups.
Please bread circles on top of apple mixture. Fold edges of bread slices above edges of cups down over circles.
Melt 3 remaining tablespoons of butter, brush over surface of bread
Bake at 350 degrees for 15 mins
Immediately remove charlottes from muffin cups, placing them upside down on serving plate. Top each hot charlotte with 1 teaspoon apricot jam.
Sift powdered sugar over jam.