Ready in 1 hour 30 minutes
This recipe is adapted from one developed by Chuck Williams and James Beard in 1980.
Preheat oven to 400F. Peel, quarter and core apples; slice thinly. In a large saute pan over medium-low
heat, melt 3 Tbs. butter. Add apples, sugar and vanilla. Cook, stirring occasionally, until apples are tender
and juices evaporate, 20-25 min. To make clarified butter, in a small saucepan over medium heat, melt
8 Tbs. butter until solids separate from fat. Drain clear butter into a dish; discard solids. With a
2" round cookie cutter, cut out 4 circles of bread. Fit a circle into the bottom of each of 4 mini-charlotte
molds. Cut remaining slices into 2" x 3" pieces to make at least 25 pieces. Brush both sides of pieces
generously with clarified butter. Fit 5-6 pieces, standing upright, into each mold, overlapping the pieces.
Spoon about 1/4 cup cooked apples into each bread-lined mold, packing apples firmly to rim. Fold bread
tops into center, overlapping each other. Set molds on a baking sheet. Bake until tops are golden and very crisp, 20-25 minutes. Cool 10-15 min. Carefully remove charlottes from molds, transfer to individual dessert plates, top side up, and serve with whipped cream.