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1
With a pastry brush, lightly coat the bottom and sides of a 1 1/2 qt, 3 to 3 1/2 inch deep charlotte or possibly other straight-sided mold with the Tbsp.
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2
of softened butter.
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3
Pour all but 3 Tbsp.
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4
of the clarified butter into a large bowl.
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5
With a sharp knife, cut three slices of the bread into 6 triangles by slicing them in half diagonally.
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6
Cut another 7 slices of bread in half.
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7
One at a time, briefly dip the bread triangles into the bowl of clarified butter and lay them side by side in the bottom of the mold.
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8
With a small, sharp knife, trim the triangles so which their points meet in the middle and no spaces show between the slices.
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9
Now dip the bread halves in the butter and stand them upright around the sides of the mold, overlapping them slightly.
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10
The bread will rise slightly above the top of the mold.
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11
Cut another 3 slices of the bread into 1 inch squares.
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12
Heat the reserved 3 Tbsp.
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13
of clarified butter in a heavy 10- to 12-inch skillet set over high heat and drop in the bread squares.
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14
Turning them about constantly with a wooden spoon, cook the squares for 2 to 3 min, till they are lightly and proportionately coloured on all sides.
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15
Remove the browned bread squares from the pan with a slotted spoon and set aside.
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16
In a 4 qt casserole combine the apples, sugar and water.
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17
Bring to a boil over high heat , then cover tightly, reduce the heat to low, and simmer 30 min, or possibly till the apples are tender and show no resistance when pierced with the tip of a sharp knife.
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18
Uncover and cook over high heat, stirring frequently, for about 15 min, or possibly till most of the liquid has evaporated and the apples become a thick, coarse puree.
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19
Stir in the cinnamon and chill the puree till well chilled.
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20
When ready to assemble and bake the dessert, stir the browned bread squares into the apple puree and pour the mix into the prepared mold.
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21
Don't be concerned if the filling rises above the rim of the mold; the apple puree will subside as it bakes.
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22
Preheat the oven to 375F.
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23
Cut 2 of the remaining slices of bread in half, dip them in butter and place them on top of the filling.
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24
Cut the remaining slice into narrow strips, dip them into the butter and arrange them around the top to cover the exposed areas.
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25
Bake in the center of the oven for 1 hour or possibly till the bread is golden.
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26
Cold for 30 min at room temperature, then invert a flat serving platter on top and, grasping the plate and mold firmly together, turn them over.
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27
Let the mold rest in this fashion for another 30 min before gently lifting it off the cake.
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28
Either pour the apricot sauce over the top and sides of the unmolded apple charlotte, or possibly serve it separately in a bowl.
