Kumquat and apple charlotte

Kumquats and apples go really well together. In this charlotte I was tempted to use only kumquats but thought the flavor could be too strong (can have too much of kumquats after all).
I also like to use brioche instead of bread loaf when making charlotte because I think it gives a perfect crispy/buttery/juicy combination. This recipe serves 4 individual charlottes.

Kumquat and apple charlotte
4 apples
15 kumquats
juice of one orange
1/2 dl sugar
150 gr butter
14 slices brioche (size of a bread loaf), a bit dried out
4 individual pudding molds

Peel and core the apples and cut into small pieces. Slice and seed kumquats. Melt a spoon of butter in a pan, add the fruits, orange juice and sugar and cook on a low heat for about 20 minutes. Set aside to cool a bit.

In the meantime cut the edges of the brioche and cut 4 circles that will cover the bottom of the pudding mold.Cut the rest of the brioche in 3 cm wide rectangles. Melt the rest of the butter and brush each piece of the brioche on both sides.

Put the circles on the bottom of the pudding mold and line around with the brioche rectangles. rectangles should be a bit bigger then the mold as you will seal the pudding with them. Fill the mold with the fruits and seal it.

Preheat the oven 200 C and put the molds in. To keep everything in place while baking and to get a nice shape place a heavy heatproof plate or similar on the top of the molds. Bake for about 20 minutes, take of the heavy plate and bake until the top is golden. Charlotte is best eaten while warm.