Cooking-ez.com

970 easy and fully explained recipes, with 21,042 photos and 77 videos

Apple Tatin Terrine

Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized.

Serve warm in slices with custard.

32,1684.1/5

Grade this recipe :

Last modified on: December 14th 2014

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
26 min.3 hours 2 min.3 hours 28 min.
Preservation: A few days in the fridge, covered with plastic flm.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
2 min.
Apple Tatin Terrine : Photo of step #1 Melt 20 g butter.
Stage 2
5 min.
Apple Tatin Terrine : Photo of step #2 Line a terrine dish or loaf mould with cooking parchment, leaving some overhanging the edge. Butter this paper lining using a brush.

Preheat the oven to 360°F (180°C).
Stage 3
Apple Tatin Terrine : Photo of step #3 Peel 2 kgs apple, remove the core and slice.

Begin filling the dish by spreading a layer of apple slices in the bottom...
Stage 4
Apple Tatin Terrine : Photo of step #4 ...and sprinking with caster sugar.
Stage 5
20 min.
Apple Tatin Terrine : Photo of step #5 Continue filling the dish, alternating layers of apple and sugar.

You can press the apples down and even overfill the dish, as the fruit will settle during cooking.

Finish with another brushing of melted butter and more sugar.
Stage 6
1 min.
Apple Tatin Terrine : Photo of step #6 Fold the edges of the paper over the top and hold in place with a metal object, such as a desert ring or spoon.
Stage 7
3 hours
Apple Tatin Terrine : Photo of step #7 Bake in the oven for 3 hours.
Stage 8
Apple Tatin Terrine : Photo of step #8 When done, remove from the oven and leave to cool.
Stage 9
Apple Tatin Terrine : Photo of step #9 Turn out the cold terrine by pulling on the paper.
Stage 10
Apple Tatin Terrine : Photo of step #10 Serve in slices, warm if possible, with custard or a scoop of vanilla ice cream.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
291261 gr457 gr93 gr
146 %24 %43 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
1233 gr19 gr4 gr
6 %1 %2 %1 %
Per person
CaloriesProteins CarbohydratesFats
48510 gr76 gr15 gr
24 %4 %7 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 5.41 €
Per person : 0.90 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Four quarters (adding fruit), Apple charlotte with toasted brioche, Norman flambéed apples, Tarte Jurassienne, Tart Tatin, ... All
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , Norman flambéed apples, Individual charlottes with morello cherries, Rice pudding (riz au lait), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Stewed apple (compote), Nantes Tourton, Chocolate eclairs, Chocolate cream, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Potatoes with prawns, Chocolate mousse, Old style brioche, Seafood feuillantines, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Caramelised apple pie
Caramelised apple pie
Nanou's chocolate cake
Nanou's chocolate cake
Gingerbread
Gingerbread

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page