Charlotte apples with custard. Classic charlotte with custard

Ingredients for Apple Quiche:

Interior

Apple (large) - 4 pcs.

Shortbread dough

Wheat flour
/
Flour
— 250 g
Butter – 150 g
Chicken egg - 1 piece
Sour cream - 2 tbsp. l.
Baking powder - 1 tsp.
Sugar - 100 g

Custard

Milk – 200 ml
Snow-white chocolate – 100 g
Egg yolk - 2 pcs
Sugar - 50 g
Corn starch - 2 tbsp. l.

production time: 60 minutes

Number of servings: 1

Preparation

Mix flour with baking powder and chilled butter cut into small cubes, thoroughly grind all ingredients into crumbs using a fork. Try to do this as quickly as possible before the butter melts.
Read also: Meat dishes for the festive table - recipes step by step
Add sugar, 1 tbsp. l. sour cream, 1 egg and mix everything well. Form the dough into a ball and divide it into 2 parts, one of them should be slightly larger than the other.
Wrap the dough pieces in cling film, place the larger portion in the refrigerator and the smaller portion in the freezer for 1 hour.
Take out most of the dough, sprinkle it with flour and roll out the dough into a round layer to fit the baking pan. Carefully place the dough into a pan lined with parchment paper.
Using a fork, make small punctures in the dough and place the pan in an oven preheated to 180 degrees for 20 minutes.
To prepare the custard, mix 2 eggs with 100 g of sugar. Pour in 50–100 ml of milk, add starch and beat the mixture until smooth.
Pour the remaining milk into a saucepan and heat without bringing to a boil. Stirring constantly, pour it into the previously prepared mixture. Then pour the mixture into a saucepan and, stirring constantly, cook the cream until thick.
Sprinkle the baked base with breadcrumbs and place peeled apples cut into small cubes on top.
Spread a layer of custard evenly over the apples.
Take some of the dough out of the freezer, grate it on a coarse grater and sprinkle on the future pie. We recommend rubbing the dough directly onto the custard so that it does not have time to melt.
Place the mold in an oven preheated to 180 degrees for 50–60 minutes.
Before serving, sprinkle the surface of the pie with powdered sugar.

Congratulations, your delicious charlotte with custard is ready! Cut the pie into portions and serve along with a cup of aromatic tea. Share this wonderful recipe with your friends!

Source

Step by step recipe: Apple pie with custard

1. Prepare shortbread dough:

Flour (it may take a little more or less flour), butter (the butter must be chilled), sugar, baking powder, salt, add to the mixer bowl and grind everything into crumbs.

Then add the egg and sour cream to the crumbs, knead the dough.

Once the dough has gathered into one lump, turn off the mixer.

Divide the dough into two unequal parts.

Wrap the smaller part in film and put it in the refrigerator.

Roll out a large portion of the dough into a narrow layer and place it in the prepared baking dish.

Press the dough to the edges of the pan and form sides.

Place the form with the dough in the freezer for 30 minutes.

2. Prepare the custard:

Mix milk and snow-white chocolate in a saucepan, put on fire and heat until the chocolate dissolves.

We don't boil!

In a bowl, mix the yolks, starch, sugar, mix with a whisk.

Add milk and melted chocolate to the egg mixture in a narrow stream and mix.

Place the mixture on low heat and stirring constantly, cook until thickened.

Once the custard thickens, remove from heat.

Cover the cream with cling film “in contact” and leave the custard to cool at room temperature.

3. Prepare the filling:

Peel the apples and cut into slices.

Step-by-step preparation

Preheat the oven to 190ºC. We prepare a minimum set of ingredients - sift the flour, separate the yolks from the whites.
Grind the yolks with half the sugar and vanilla until white. Beat the egg whites without sugar until they form sharp peaks, then add sugar and beat again.
Add half the flour and a third of the whites to the yolks, mix carefully with a spoon, lifting the mass from the bottom. Add the remaining flour and whites, mix thoroughly and carefully until smooth.
Pour the dough into a baking dish. You can line the bottom with parchment, I didn’t need to do this because the mold is silicone.
Apples are usually added to the bottom of the mold, but I decided to give the charlotte a slightly different look from the classics, so I add apples to the dough, slightly drowning them with a spoon.
Place the future charlotte in the oven (preheated to 190ºC) for 10 minutes, then reduce the temperature to 160ºC and bake it for another 25-30 minutes.
This time I decided to get closer to the historical roots of charlotte and add light custard to it. To do this (preferably in a bowl with a thick bottom), grind the egg with sugar, add flour and 125 ml of milk, knead until smooth. In another bowl, boil the remaining milk, gradually add it to the resulting mass, stirring constantly. Place the cream on low heat and boil it to the required consistency. It took me about 8 minutes to do this.
Let the cream cool; if the dish is not intended for children, you can add a little cream liqueur - it will add a subtle creamy note to our cream. To do this, add one and a half tablespoons of liqueur to the cooled cream and stir, using a mixer. Randomly cover the charlotte with cream. You can lightly sprinkle cinnamon on top to taste.
Charlotte is ready! The preparation took me no more than 50 minutes. You can serve it right away. Bon appetit!

If you follow the proportions and handle the delicate charlotte dough correctly, you won’t need any leavening agents, and the dough will turn out airy and melt in your mouth!

Today I’m making apple pie with custard, which is often called charlotte in Polish. The pie turns out very tasty, tender, creamy, almost like a cake. Let's cook!

For the recipe you will need:

For the test for a 26 cm mold:

300-350 g flour 150 g fine sugar or powdered sugar 150 g butter or margarine 1 medium chicken egg 1 tbsp. spoon of sour cream (30 g) 8 g vanilla sugar 1 teaspoon baking powder pinch of salt

For filling:

500 ml cream of any fat content or milk 150 g sugar 80 g flour or starch 1 medium chicken egg 8 g vanilla sugar 4-5 apples (or 5-6 depending on size)

powdered sugar for sprinkling the finished cake

PREPARATION:

Mix flour and baking powder and then sift.

In the recipe I give 300-350 g of flour, since flour is different everywhere. I took 300 g, but during the kneading process you may need some more flour.

The oil must be taken out of the refrigerator in advance and allowed to warm up; a fingerprint should easily remain on the oil. Beat the butter with a mixer, gradually adding sugar.

Add salt, vanilla sugar and mix well again with a mixer. Add sour cream, beat in egg

and process with a mixer until smooth.

Lastly, mix the flour and baking powder into the dough.

You can use a mixer, but only quickly, briefly, at low mixer speeds.

The dough was very soft and very sticky, so I added a little more flour.

In total, it took me 330 g of flour to knead the dough.

This is the dough I ended up with. It is soft, very pleasant to the touch, but at the same time not sticky.

Place the dough in a plastic bag

and put it in the refrigerator for 20-30 minutes.

I baked the cake in a springform pan with a diameter of 26 cm, lined the bottom of the pan with baking paper, and did not grease the sides with anything.

Take the dough out of the refrigerator and roll it out.

The rolled out dough should be enough to line the bottom, the sides of the pan, and even a little more to cover the filling on top. Using a rolling pin, carefully transfer the dough onto the pan.

and line the bottom and sides. Remove all excess dough. If somewhere there is not enough dough, you can always stick a small piece.

Place the pan with the dough in the refrigerator for another 30 minutes. We collect the dough scraps, put them in a bag and put them in the freezer.

While the dough is cooling, prepare the filling.

Mix flour, sugar, vanilla sugar. Instead of flour, you can use starch, but keep in mind that with flour the cream turns out to be more stable, and with starch it can become liquid and flow out of the finished pie. Beat in the egg

mix and gradually dilute with cream until a homogeneous thin dough.

The cream should be cold or at room temperature, but not warm, so that the cream turns out without lumps. Place the pan on the stove and cook constantly, stirring quite intensively, until thickened.

This is the thick cream I ended up with.

Set the cream aside for literally a few minutes so that it cools slightly.

Peel the apples, remove the peel, seeds and chop coarsely. I cut each apple into 8 pieces. Take the mold out of the refrigerator and place the apples tightly.

Place hot custard on top.

The cream must be quite hot, because when it cools, it will thicken and be difficult to spread.

Fold the excess dough from the sides onto the cream.

We take the remaining dough out of the freezer, grate it on a coarse grater and distribute it on top.

Bake in an oven preheated to 180-200°C; the pie bakes for quite a long time, about 40-50 minutes. It should brown on top and sides. Place the freshly baked pie directly in the pan on a wire rack and let cool until warm.

Carefully remove the pan, transfer the cake to a serving plate and carefully remove the baking paper. Sprinkle the finished pie with powdered sugar.

You can cut the cake only after it has cooled completely. And it is advisable, after the pie has cooled, let it stand for a few more hours, and then cut and serve.

Enjoy your tea!

Ingredients

For the test:

140 g flour;
200 g sugar;
2 eggs and 2 whites;
salt;
10 g butter for greasing the mold;

For filling:

3-4 apples;
100 g raisins;

For the custard:

2 yolks;
2 table. spoons of sugar;
1 table. spoon of flour;
200 ml milk.

Cooking time is 1 hour, of which 40 minutes are baking in the oven.

Yield: 8 servings.

If you have not yet tried to turn an ordinary charlotte into a delicious apple pie with the most delicate custard, then this recipe is intended just for you. Charlotte with apples and custard, enriched with raisins, is prepared quite simply and quickly, but turns out very tasty, juicy and tender. Apple pie with custard, the recipe with a photo of which is outlined below, is notable for its ease of preparation, so even a novice housewife can easily handle it.

A very tender, delicious pie with apples and custard - it just melts in your mouth

Prepared by: Yana Gornostaeva

09/10/2016 Cooking time: 1 hour 0 minutes

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Apple pie with custard just melts in your mouth! The crispy dough combined with a delicate filling will not leave anyone indifferent. And apples add a piquant sourness to this pastry.

How to make Apple Quiche

Pour the milk into a small saucepan and place it on the stove over low heat. While the milk is heating, mix the egg yolks with powdered sugar and flour in a separate bowl.

When the milk begins to boil, remove it from the heat and immediately pour everything into the egg mixture. Be sure to stir the cream quickly so that the eggs do not have time to curdle from the boiling milk.

The dough is quite simple to prepare. It's called "chopped". To do this, take all the ingredients for the dough (the butter must be cold), mix them and chop them with a knife, and then rub them with your hands. Roll out the resulting dough using a rolling pin.

Grease a baking dish with vegetable oil, place the rolled out dough there, trim off all unnecessary parts. Then line the top of the dough with baking parchment and add some weight to keep the crust even while baking. Peas or beans are perfect for this mission. Bake the cake for 15 minutes at one hundred and ninety degrees in the oven.

Form a ball from the remaining dough, then roll it out again into a layer. Cut out round shapes from it using special tools or using an ordinary glass. Place the figures in the refrigerator.

Wash the apples thoroughly, remove the core and seeds. Cut them into small, randomly shaped pieces. It is better to choose sweet and sour varieties of fruits with a pronounced taste and aroma. Place apples on baked crust.

Pour the custard onto the apple slices and sprinkle almond flakes evenly on top. Place pieces of dough on the pie, which can be shaped into apples and brushed with beet juice or food coloring. Bake the pie at one hundred eighty degrees for forty minutes.