Here is a twist on a classic french dessert. We have a couple of apple trees in Malibu that produce these fantastic fuji like apples. I don’t know the exact variety because they were planted long before I came here and there is not label on the tree. They’ve been growing for more than 15 years. Regardless I wanted to make a dessert with the abundance of apples harvest. I thought of making a tart tatin but baking it in a terrine mold instead. This is a perfect recipe to try as we head into those fall holiday’s. Here is the recipe I hope you enjoy it!

12 fuji style apples or your personal favorite, peeled, sliced 1/16-1/8 inch on a mandolin
1 cup of brown sugar plus more
1 tsp of cinnamon
1 stick of butter
1/4 tsp salt
1 Terrine mold
non-stick spray
1 puff pastry
1 egg wash

Caramel Sauce

Creme ice cream
415g milk
135g trimoline inverted sugar
110g sugar
50g glucose
335 yogurt drained
85g creme fraiche
10g lemon juice
6g salt

For the Creme Ice Cream,

In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved.  Then pour the milk into a blender with yogurt and creme fraiche and puree until smooth.  Strain through a strainer into a bowl with an ice bath.  Add lemon juice and salt to season.  Cool completely then pour into your ice cream maker and use according to your ice makers directions.  When done place in a airtight container in the freezer until ready to use.

 
Preheat oven to 400 degrees
Take terrine mold and spray with non-stick spray. Add a tbsp of butter in pieces along the bottom along with a tbsp of brown sugar. Then take shaved apples and place only layer of apples on the bottom. Sprinkle evenly over the apples approximately 1 tbsp of sugar, and a pinch of cinnamon. Then add another layer apples. This time evenly distribute 1 tbsp of butter, sugar, and a few grains of salt. Then continue and add another layer apples just like the first layer with sugar and cinnamon. You can do 2 layers here and then do another layer with butter and salt. Basically you alternating layers and every 3 or 4 you add the salt and butter until you have filled the terrine to the top of the mold and even a little bit more. Place the lid on the terrine and place into the oven and bake for about 30 minutes. Then take out and take the lid off. Cut the puff pastry to the exact size of the terrine and place on top of the hot apples. Brush the pastry with egg and place back in the ove for another 30-45 minutes until everything is golden brown. Take out and cool for at least 20 minutes or longer. The apples will have roughly shrunk down about halfway down the mold . So don't expect t have the same height as your mold with the finished product. Once cooled take a large plate and place on top of the terrine mold. Quickly and decisively flip the terrine over onto the plate. It should look something like this.

tart tatin terrine.jpg

To finish,

With a sharp knife slice the terrine. Place the slice on the plate. Add a little sauce on the plate and place a scoop of ice cream to the plate. Serve and enjoy!

tart tatin terrine1.JPG


One last version

tart tatin terrine 3.JPG


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