Best 4 Sour Cherry Charlottes Recipes
Indulge in the delightful world of sour cherry charlottes, a classic French dessert that combines the tartness of sour cherries with the delicate sweetness of custard and the crispy crunch of puff pastry. This article offers a collection of three delectable recipes that showcase the versatility of this timeless dish. From the traditional Charlotte Russe, featuring ladyfingers soaked in liqueur, to the elegant individual Charlottes, each recipe promises a unique culinary experience. Whether you prefer the simplicity of a rustic Galette des Rois or the sophistication of a Charlotte Royale, this article has something to satisfy every palate. Embark on a culinary journey and discover the irresistible charm of sour cherry charlottes, a dessert that is sure to impress your family and friends.
Here are our top 4 tried and tested recipes!
SOUR CHERRY CHARLOTTE
Whereas a traditional charlotte starts with ladyfingers lining a special mold, our version call for thin-sliced bread tucked into a jumbo-muffin tin. Each oven-baked serving, offered with extra sour cherry compote, is buttery crisp outside and sweet-tart inside.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat oven to 350 degrees. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
CHOCOLATE CHERRY CHARLOTTES
You might wonder why we freeze the chocolate filling for these charlottes before baking them. The coldness prevents the chocolate from overcooking in the oven.
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally. Remove from heat and let stand, covered, 15 minutes. Stir in almond extract.
- Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes. Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.
- Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.
- Preheat oven to 350°F.
- Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices. Spread 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims.
- Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
- Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates. Serve warm.
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SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
SOUR CHERRY CHARLOTTES
Yield 6
Number Of Ingredients 10
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat the oven to 350°F. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
- Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.
Tips
- For a crispy Charlotte, make sure the bread is well-buttered. You can also use a mixture of butter and melted butter for even more flavor.
- If you don't have a Charlotte mold, you can use a 9-inch springform pan. Just make sure to line the pan with plastic wrap before adding the bread.
- Be careful not to overcook the cherries. They should be soft but still hold their shape.
- If you want a more tart Charlotte, use less sugar in the filling. You can also add a squeeze of lemon juice.
- For a richer Charlotte, use heavy cream instead of milk in the custard filling.
- Serve the Charlotte immediately, or chill it for a few hours before serving.
Conclusion
The Sour Cherry Charlotte is a delicious and elegant dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste. With its crispy bread crust, creamy custard filling, and tart cherry center, the Sour Cherry Charlotte is sure to be a hit with everyone who tries it.
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