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How to make Rhubarb & apple charlottes

Yield = 6
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • 130g unsalted butter
  • 10 slices wholemeal bread, crusts removed
  • 450g trimmed rhubarb stalks, cut into 1cm pieces
  • 2 small granny smith apples, peeled, cored, cut into 1cm pieces
  • 1 teaspoon plain flour
  • 1/2 cup caster sugar, plus 2 tablespoons extra
  • 1/4 cup roasted peeled hazelnuts, plus extra, halved, to serve
  • 1/4 teaspoon ground cinnamon
  • Custard, to serve

Method

  • Step 1 Grease a 6-hole 80ml (1/3-cup) Texas muffin pan. Melt 70g butter in a pan over medium heat.
  • Step 2 Using a rolling pin, flatten 9 slices of bread until 2mm thick, then cut each in half diagonally to form 2 triangles. Brush one side of the triangles with melted butter. Arrange 3 triangles, buttered-side down, overlapping, in each muffin hole to line base and side.
  • Step 3 Melt 30g butter in a saucepan over medium heat. Add rhubarb, apples and flour, and stir for 2 minutes. Add sugar and stir until juices start to run from the fruit. Cook for a further 15 minutes until rhubarb has broken down and apple is soft. Cool the mixture.
  • Step 4 Preheat oven to 190C. Roughly chop remaining bread slice. Process in a food processor with nuts, cinnamon and extra sugar until mixture forms crumbs. Chop remaining butter into small pieces and add to nut mixture. Process until just combined.
  • Step 5 Divide rhubarb mixture among muffin holes, then top with nut mixture. Bake on the bottom shelf of the oven for 25 minutes or until bread is golden . Cool for 10 minutes.
  • Step 6 Remove charlottes from pan, then scatter tops with extra nuts. Serve with custard.