Baked Apple and Fruit Charlotte

Ingredients

14 thin slices of egg bread, crusts removed

3 medium sized Granny Smith apples, peeled, cored and chopped

1/2 cup (125ml) lightly packed brown sugar

1 pinch ground cinnamon

1/2 teaspoon (2.5ml) ground nutmeg

1/2 cup (125ml) finely chopped walnuts

Preparation

Preheat oven to 375 F - (185 C)

Begin by brushing 6 inch springform pan with softened butter. Slice six slices of bread in half to form rectangles. Then cut five slices in half at a diagonal to form triangles. Set aside remaining three slices.

Flip the mold upside down with the opening face down. The goal is to cover the entire mold in the bread slices using the upside down mold as a guide to sizing the bread. Place the triangle slices on top of the mold, so that they are sitting on the small end of the tin. Make sure the edges on the slices overlap. Hold down bread and with a scissor cut around and trim edges with scissors. Now these triangles should fit the base of the

Proceed to melt 2/3 cup of the butter, and then dip the trimmed triangles in the butter and position in the bottom of molds. Dip the rectangles in butter as well and position around the sides of the mold. Make sure that rectangles are completely overlapping the edges, making the mold now completely covered in bread. If openings are visible, pack with the bread trimmings. Go back to the reserved slices of bread and dip them in the butter and set aside for use later.

Melt 1/4 cup of butter in a large saucepan. Add the chopped apples. Place some parchment paper over a saucepan and then cover with the lid. For 15 to 20 minutes, let apples cook until they become very soft and acquire the texture of apple sauce. Add the brown sugar and continue to cook on high heat stirring for 5 minutes. It should fall from a spoon in thick rich globule. Add nutmeg, cinnamon, walnuts, and raisins and take the saucepan off heat. Add in the marmalade and a little of lemon zest and set aside to cool.

Scoop the filling into the bread-coated charlotte until half full. Cover with half of the reserved butter dipped bread slices and push down firmly. Cover with the remainder of the filling. The filling should reach the edge of the charlotte. If it not level, trim the bread with the tip of a small knife or scissors so that it is even. Use the remaining reserved bread to create the final layer (base) and fill in any cracks. Press down gently and cover up with foil.

Place the Charlotte on a baking sheet and cook in the oven for 45 minutes to 1 hour. It should be golden and firm when done. Rest on a baking rack and cool for an hour until room temperature.

In a small skillet, add 2 tablespoons of water and the apricot jelly and cook until liquid. Brush a glaze of the apricot mixture onto the surface of the cooled down charlotte. Slice and serve.