Apple Charlotte with Buckwheat Flour
Description
It pairs perfectly with tea and coffee. Some people find buckwheat-flour charlotte tastes chocolatey, others nutty, but everyone agrees the bake is incredibly delicious and crumbly! You can try making the pie entirely with buckwheat flour, but bear in mind that it is then better baked at a lower temperature for longer. Serve the charlotte with milk, tea, or coffee.
Instructions
- 1
Step 1
Prepare the ingredients listed. Be sure to add salt and lemon juice to the dough, otherwise it will taste too cloying.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer, add the sugar and salt. Beat on high speed for about 3–5 minutes. Try not to overbeat, or the mixture may split.
- 3
Step 3
Add the baking powder, high-grade wheat flour, and buckwheat flour. You must add the wheat flour, as it provides gluten and gives the dough its stickiness. Gently fold them into the mixture without beating. Pour in the lemon juice and mix again.
- 4
Step 4
Wash one large apple or two small apples in water and cut into pieces. Remove the cores and dice the flesh. Fold into the dough.
- 5
Step 5
Grease or spray the pan with vegetable oil. Place the prepared apple dough into it. Preheat the oven to 180 degrees and put the pan on the middle rack.
- 6
Step 6
Bake the pie for 25–35 minutes, depending on how wide your pan is. Check with a wooden skewer poked into the centre — it should come out dry. By the way, buckwheat pie is slightly moist inside — that’s normal!
- 7
Step 7
Cool the charlotte by turning the pan on its side. Then unmold and dust with confectioners’ sugar. Cut into portions and serve with a variety of drinks. Enjoy your meal!