Tangerine & Apple Oven-Baked Charlotte

Lush and airy, simple and tasty, juicy and soft! Charlotte with tangerines and apples is baked in the oven for about 40 minutes, and cooked in no more than 20 minutes. Pleasant citrus sourness perfectly diversifies its delicately sweet taste. And what aromas there are in the kitchen when it’s cooking!
cook time: 1h
Gavin Tanner
Tangerine & Apple Oven-Baked Charlotte

Nutrition Facts (per serving)

172
Calories
3g
Fat
31g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) to taste
Sugar 170 g
Apples 2 pc
Wheat flour 180 g
Eggs (large) 4 pc
Baking powder 0.5 tsp
Vanilla sugar 10 g
Tangerines 2 pc

Recipe instructions

Step 1

Step 1
How to bake charlotte with tangerines and apples? Measure out the required ingredients. Take large eggs. Vanilla sugar can be replaced with vanillin. Any apples will do, but it’s the sweet and sour ones that will balance the sweet taste of the pie. I have medium sized fruits.

Step 2

Step 2
Sift the flour through a sieve to enrich it with oxygen. Thanks to this, the dough will be more fluffy and airy and the charlotte will rise well during baking.

Step 3

Step 3
It is better to peel tangerines in advance so as not to waste time on this after preparing the dough. Wash the tangerines and peel them. Divide the citrus fruits into wedges, removing any white veins if possible.

Step 4

Step 4
In a suitable sized bowl, combine eggs with sugar, salt and vanilla sugar.

Step 5

Step 5
Beat everything at high speed with a mixer until light and fluffy. There should be visible traces of the beaters on the surface of the egg mass, this usually takes 5-7 minutes.

Step 6

Step 6
Add sifted flour to the resulting mass in small portions. You can pour it again through the sieve.

Step 7

Step 7
Using a gentle scooping motion with a spatula, fold the flour into the dough. Do this carefully so that the dough does not lose its airiness. But this does not need to be done for long.

Step 8

Step 8
Gradually add all the flour to the dough. The dough turns out fluffy and homogeneous.

Step 9

Step 9
Wash the apples and dry them. Peel the core; if desired, the skin can also be peeled. Cut the apples into medium cubes.

Step 10

Step 10
Line the bottom of a baking dish (I took a 22 cm diameter) with parchment. If necessary, grease the parchment with oil. There is no need to grease the walls of the mold. Place 1/3 of the dough on the bottom of the pan and smooth it out carefully.

Step 11

Step 11
Place half of the prepared fruit evenly onto the dough.

Step 12

Step 12
Carefully spread the second third of the dough onto the fruit.

Step 13

Step 13
Then add the rest of the fruit.

Step 14

Step 14
Pour in the remaining dough and smooth it out carefully.

Step 15

Step 15
Bake the charlotte in an oven preheated to 180C for about 40 minutes until golden brown. Do not open the oven for the first 25 minutes to prevent the cake from settling due to temperature changes. Check the readiness of the charlotte with a wooden skewer. If it comes out dry from the middle of the pie, without traces of dough, then the charlotte is ready. Leave it in the switched off oven for another 15 minutes, then remove it.

Step 16

Step 16
Cut the charlotte with tangerines and apples into portions and serve. Enjoy your tea!

Additional rubrics

Related recipes