Charlotte with a crispy crust

The secret to this charlotte recipe is the correct proportions and technique for beating the eggs. While the pie requires standard ingredients, it's crucial to prepare the dish with precise proportions. Unlike many recipes, this one uses less flour and sugar, which makes the charlotte more tender.

Step-by-step recipe

Charlotte is a versatile dish that can be served on its own (for breakfast or afternoon snack), or as a dessert or sweet treat. Charlotte can be prepared in a variety of ways, with numerous recipes available. Try this improved recipe – you'll get the perfect charlotte that doesn't fall apart and is deliciously crunchy! This oven-baked apple charlotte recipe requires careful attention to every step, especially when working with the dough. Following all the rules will ensure a crispy crust.

Step 1: Prepare the oven and pan

Preheat the oven to 180°C. Prepare a baking pan by lining the bottom with parchment paper. No need to grease the pan.

NOTE: Our recipe calls for using the top and bottom setting without convection, as convection can cook the crust too quickly and prevent the dough from rising inside.

Step 2: Beat the eggs with sugar

Crack 3 eggs into a bowl. Start beating on medium speed—this is what our recipe calls for. Over the first minute, gradually whisk in 4-5 additions of 150 g of sugar mixed with vanilla sugar or extract.

NOTE: To check if the mixture is sufficiently whipped, simply draw a line across it with a spatula. If the line lasts for 1-2 seconds, the eggs are properly whipped. If the trace disappears immediately, continue whisking, but make sure that small bubbles remain on the surface.

Step 3: Bring the mixture to a dense state

After adding all the sugar, continue beating the mixture at maximum speed for 10-15 minutes (depending on the power of your mixer). The mixture should become light, dense, and fluffy. The mixture is ready when it has doubled in volume.

NOTE: Sugar in the recipe not only adds sweetness, but is also responsible for the density, moisture content of the dough and the formation of a crispy crust.

Step 4: Prepare the flour

Sift 115 g of flour. Sifting the flour enriches it with oxygen, which further enhances the fluffiness of the charlotte. If you're unsure of the strength of your mixer or the quality of your egg beating, you can add 1 teaspoon of baking powder to the flour.

Step 5: Mix the dough

Add the sifted flour to the egg mixture. Mix with a mixer on the lowest speed for only 30-40 seconds. Don't overmix to keep the dough airy.

NOTE: Over-mixing releases air from the dough and activates the gluten, making the charlotte “rubbery” and dense. Stir only until dry lumps of flour disappear.

Step 6: Prepare the apples

For this charlotte, it's best to choose sweet and sour apples with firm flesh, such as the Gala variety. If the peel is thin and fragrant, you can leave it on. It will add additional flavor and aroma to the charlotte. Remove the core. Slice the apples thinly. Apple slices that are too thick may prevent the dough from baking evenly.

Step 7: Form the charlotte

Line the bottom of the pan with parchment paper; no need to grease it. Arrange all the sliced ​​apples in a single layer on the bottom of the pan. Pour the batter over the top, reserving a small amount (about a quarter) in the bowl. Lightly fold the batter into the top layer of apples with a spatula to ensure they are evenly coated. Pour the remaining batter on top. Our recipe calls for a "cap" to form on the top, which will develop into that crispy crust during baking.

Step 8: Bake

Place the charlotte in a preheated oven at 180°C. Bake for 40-45 minutes, until golden brown. Do not open the oven during the first 30 minutes.

NOTE: Since all ovens are different, don't rely on timing alone – watch for golden brown color and check for doneness with a toothpick.

Step 9: Serve

Let the charlotte cool, then dust it with powdered sugar for a pretty look. Remove the cooled charlotte from the pan. You can garnish each serving with a scoop of ice cream or soft whipped cream. Our recipe is versatile, so the pie also pairs well with thick sour cream or warm hot chocolate. Now it's time to brew some tea and invite everyone to the table for a tasting! Enjoy!

NOTE: After baking, the charlotte should “rest” under a towel for 5-10 minutes, and only then cut it. To maintain the structure, it is better to divide the portions with a spatula rather than a knife. It is better to hold the spatula vertically.

Cooking tips

Even the simplest recipe has its nuances that guarantee a perfect result. Here are a few tips to help you achieve maximum airiness and that crispy crust on your charlotte:

The whisking technique is the most important step in making a charlotte. To achieve a fluffy charlotte, beat the eggs and sugar until the mixture runs off the whisk, leaving a trail on the surface that slowly disappears.

The eggs should be at room temperature. Cold eggs will take longer to beat and won't reach the desired volume and density. Remove them from the refrigerator an hour before cooking.

In this recipe, it's important not to mix the apples into the entire batter at once. Covering the apples with the top layer of batter ensures direct contact between the sugar and the hot air of the oven, which creates the crust.

Although this recipe doesn't call for cinnamon, you can add 1/2 teaspoon when mixing the flour. It complements the apple flavor beautifully.

For a 23 cm diameter pie, a metal pan is best. It will bake the charlotte faster and more evenly than silicone or glass pans.

Always remember that baking time depends on the material (metal, silicone, glass) and size of the pan, as well as your oven. You can always test the doneness of the charlotte with a wooden skewer or toothpick—there shouldn't be any raw dough on them.

If the charlotte is already golden brown on top but still raw in the middle, cover it with foil. Then bake the pie until fully cooked (usually no more than 10 minutes).

To keep the charlotte crispy, store it at room temperature, loosely covered to prevent condensation.

If you want the apple-filled charlotte to turn out just like our recipe, follow these simple rules.