Apple & apricot charlotte

Glazed fruit peeps out from a pretty cinnamon-sugar crust in this dessert. Be treated to slices of sticky sweet apples and apricots encased in spiced bread.

Ingredients

•  140g (1 cup) chopped dried apricots
•  125ml (1/2 cup) cold water
•  170g caster sugar
•  1.2kg (about 6) Granny Smith apples, peeled, quartered, cored
•  1 teaspoon ground cinnamon
•  16 slices white bread, crusts removed
•  80g butter, melted
•  90g (1/4 cup) apricot jam

Method 

Step 1
Preheat oven to 180°C. Grease an 8cm-deep, 20cm (base measurement) round springform pan.
Step 2
Stir the apricot, water and 70g (1/3 cup) sugar in a saucepan over low heat for 2-3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Add the apple and cook, covered, for 8-10 minutes or until just tender. Cool.
Step 3
Combine cinnamon and remaining sugar in a shallow bowl. Brush both sides of the bread with the melted butter. Coat bread in sugar mixture. Arrange bread, overlapping slightly, around the side of the pan, reserving 4 slices. Press the reserved bread, overlapping slightly, over the base.
Step 4
Spoon the apple mixture into the centre. Bake for 30-35 minutes or until crisp and golden. Brush top with jam. Bake for 5 minutes or until sticky and golden. Cool in pan for 1 hour.

Notes

Foodie trick: Make sure the charlotte is cool before you remove it from the pan - if it's too hot, it might fall apart.

Source:

http://www.taste.com.au/recipes/29655/apple+apricot+charlotte?ref=collections,french-recipes