Food & Cooking Recipes Dessert & Treats Recipes Easy Pear Charlotte 3.6 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 1 hrs 15 mins Servings: 6 Celebrate the holidays with a touch of something sweet made with minimum fuss. Ingredients 6 tablespoons butter 3 pounds (about 6) Bartlett pears, peeled, cored, and thinly sliced ½ cup granulated sugar 1 tablespoon freshly squeezed lemon juice Coarse salt 10 to 12 slices firm white sandwich bread, crusts trimmed Confectioners' sugar, for serving ⅔ cup chilled heavy cream, very lightly whipped with 1 tablespoon granulated sugar Directions Preheat oven to 375 degrees. Heat 2 tablespoons butter in a large skillet over medium heat; add pears, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until pears are very soft and most liquid has evaporated, 20 to 25 minutes; remove from heat. Melt remaining 4 tablespoons butter; set 1 tablespoon aside. Working with one slice at a time, brush butter onto bread, and arrange, buttered side down, along the sides of a 5-to-6-cup ovenproof bowl, overlapping slightly. Cover bottom with a single slice of bread. Reserve remaining bread to cover fruit. Fill lined bowl with pear mixture, mounding in center (fruit will settle during baking). Cover all with remaining bread slices; trim to fit tightly to edges of bowl. Brush with reserved butter, and press in firmly, sealing edges. Bake until golden, 20 to 25 minutes. Cool 5 to 10 minutes in pan; turn out onto serving plate. Sift confectioners' sugar over the top. Use two large spoons to divide charlotte into pieces, and serve with lightly whipped cream. Cook's Notes Place bread, buttered side down, along sides of bowl (overlapping slightly); cover bottom with a single piece of bread. Press in firmly. Rate it Print