Charlotte with rhubarb and apples

Cooking

Step 1

Preheat the oven to 220ºС. Prepare 6 small baking dishes. From 6 slices of bread, cut circles the same size as the bottom of the mold, cut circles from the other 6 to cover the charlottes. Cut the remaining bread into strips 3 cm wide.

Step 2

Brush all prepared bread on one side with a thin layer of butter. Peel the rhubarb, cut into 1 cm thick pieces.

Step 3

Melt half of the remaining butter in a large skillet, add the rhubarb. Cook with constant stirring for 1 minute.

Step 4

Pour in 50 g of powdered sugar. After 1 min. put the rhubarb in a colander, leave the liquid. Meanwhile, peel the apples, remove the core, cut in half, cut into thin slices. Melt the remaining butter in a frying pan, put apples, after 2 minutes. add the rest of the powdered sugar. Cook for 1 more minute, then remove from heat and let cool. Take a quarter of the dried rhubarb, transfer to a saucepan, mix with the juice collected in a bowl, cook over medium heat until soft.

Step 5

Then transfer to a blender, grind. Rub through a sieve. Set the resulting sauce aside.

Step 6

Mix the rest of the fruit gently. If necessary, add sugar to taste. Season with cinnamon. Line the molds with bread so that the oily side is facing the walls and bottom. Fill with fruit filling, cover with bread lids butter side up.

Step 7

Place in the oven for 15-17 minutes until golden brown. Turn the finished charlottes onto plates, remove the molds, pour over the sauce and serve immediately.