Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Apples are the quintessential fruit. Apple pies have their well-earned fame, but there are plenty of other apple desserts that deserve just as many laurels. One of them is this recipe, a Russian tart-apple charlotte, that provides a fascinating combination of sweet dough and tart apples. This recipe is also notable in that it is quite easy to make, aside from peeling all of the necessary apples.
This recipe situates itself in a pleasant niche where it can alternatively be a delicious dessert or a tantalizing breakfast food; although the amount of sugar in the former might make it somewhat questionable those who are concerned about this. Perhaps the difference stems from using whipped cream with it, which is truly necessary for the dessert to shine (although putting it on immediately after coming out of the oven means it melts all too quickly, even for the most talented and dedicated eater).
It is adapted from the recipe found within Please to the Table, The Russian Cookbook, by Anya von Bremzen.
- 6 tart apples, peeled and cored
- 1 cup sugar
- 1 1/2 cup flour
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 3 eggs
- miscellaneous quantity dry bread crumbs
- miscellaneous quantity butter
- Butter a 9-inch spring-form pan, and then dust with bread crumbs.
- Peel and cut up apples. Add them into the pan, and sprinkle and toss with cinnamon.
- With an electric mixer or wire whisk, combine together the eggs, sugar, and flour. The mixture should be pale yellow, with ribbons forming when one lifts the blades of the whisk or beater from the batter.
- Add the vanilla extract, then the flour, producing a pleasantly thick batter.
- Preheat the oven to 350˚F (175˚C). Pour the batter evenly into the pan so as to cover the apples with a smooth layer of the batter.
- Place into the oven, and bake for 50–55 minutes, or until the top has turned golden brown.
- Remove from oven and allow to cool.
One can eat this dessert hot or at room temperature, but be wary about adding on whipped cream at high temperatures, as it will quickly melt! Whipped cream is truly a requirement for this recipe as a dessert, so I recommend allowing it to cool for a period of time before serving it.
© 2017 Ryan Thomas