Apricot And Apple Charlotte

Ingredients

• 2 ½ pounds (about 6 medium) Granny Smith apples
• ⅔ cup freshly squeezed orange juice
• Finely grated zest of 1 orange
• 1 tablespoon sugar
• ⅓ cup plus 3 tablespoons apricot jam
• 8 tablespoons butter (more as needed), melted
• 1 loaf thin-cut whole wheat bread, slightly stale, crusts removed
• 1 large egg white
• 3 large egg yolks, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    476 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 39 grams sugars; 7 grams protein; 132 milligrams cholesterol; 218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
2. Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
3. Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
4. Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.

1 hour 20 minutes