Sour Cherry Charlotte
Whereas a traditional charlotte starts with ladyfingers lining a special mold, our versions 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.
- 3 1/2 cups frozen sour cherries (about 1 pound)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 24 slices (about 1 loaf) very thin white sandwich bread, crusts removed
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Sour Cherry Compote
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.