Apricot charlotte

Apricot charlotte

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About this recipe: Summer is the time for fresh apricots, so enjoy a popular new twist on this old classic by using the best of what's in season.


Serves: 4 

  • 750g fresh apricots, stoned and sliced
  • 300ml sweet white wine
  • 150g caster sugar
  • 2 to 3 tablespoons butter, softened
  • 10 slices white bread, crusts removed
  • ground nutmeg, to taste
  • 2 to 3 tablespoons soft brown sugar

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. In a saucepan over a medium heat, poach the apricots for 15 minutes in the white wine and caster sugar. After 15 minutes, the liquid should be greatly reduced. Remove the apricots from the heat and set aside.
  2. Preheat the oven to 190 C / Gas 5. Grease a 15cm pie dish.
  3. Butter the sliced bread and line the greased pie dish, leaving enough bread to cover the top. When lining the dish, be sure to overlap the edges of the bread by 1cm so as to not leave any gaps. Gently press the overlap together to form a seal.
  4. Spoon the apricots into the prepared pie dish then lay the remainder of the bread on top. Press the top and side bread slices together to seal. Dot with any remaining butter and sprinkle with a little nutmeg and soft brown sugar.
  5. Bake in the preheated oven for 30 to 35 minutes until the bread is golden brown and the filling bubbling. Remove from the oven and allow to cool slightly before serving.

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