Sour Cherry Charlotte

Name: Sour Cherry Charlotte
Ingredients: 3.5 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; 0.75 cup (1 ½ sticks) unsalted butter, melted; Sour Cherry Compote

2.8

(8)

1 Review

By

Martha Stewart Editors

Updated on January 9, 2019

Yield:

6

Whereas a traditional charlotte starts with ladyfingers lining a special mold, our version 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.

Ingredients

3 ½ 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
¾ cup (1 ½ sticks) unsalted butter, melted
Sour Cherry Compote

Directions

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.