Gallaghers Bakery Apple Charlottes


Apple Charlottes

Prep: 25 min. Bake: 15 mins.

12 servings


    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.