This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Serve warm in slices with custard.
96 K 4.1/5 (35 reviews)482510
Last modified on: December 14th 2014
For 6 people, you will need:
- 1
20 g butter - 2
2 kgs apple - 3
100 g caster sugar - 4
250 ml real custard sauce (crème anglaise) - Total weight: 2,370 grams
Times for this recipe
Preparation
30 min.
Cooking
3 hours 2 min.
All in all
3 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Melt 20 g butter.
Stage 2 - ⌛ 5 min.
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).
Preheat the oven to 360°F (180°C).
Stage 3
Peel 2 kgs apple, remove the core and slice.
Begin filling the dish by spreading a layer of apple slices in the bottom...
Begin filling the dish by spreading a layer of apple slices in the bottom...
Stage 4
...and sprinking with caster sugar.
Stage 5 - ⌛ 20 min.
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.
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.
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
Bake in the oven for 3 hours.
Stage 8
When done, remove from the oven and leave to cool.
Stage 9
Turn out the cold terrine by pulling on the paper.
Stage 10
Serve in slices, warm if possible, with custard or a scoop of vanilla ice cream.
Keeping: A few days in the fridge, covered with plastic flm.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=4 % | 19 g RDI=7 % | 3 g RDI=5 % | 122 kcal RDI=6 % | 514 kJ RDI=6 % |
| Per person | 10 g RDI=16 % | 76 g RDI=29 % | 15 g RDI=21 % | 485 kcal RDI=24 % | 2,032 kJ RDI=24 % |
| Whole recipe | 61 g RDI=94 % | 456 g RDI=172 % | 92 g RDI=127 % | 2,911 kcal RDI=146 % | 12,191 kJ RDI=146 % |
How much will it cost?
For 6 people
5.45 €
Per person
0.95 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwiCaramel semolina pudding with raisinsRice pudding (riz au lait)Pears and caramelised walnut samosas Pistachio panna cotta with custard See them all 13 (13)
Caster sugar
Like these other recipes: Saint-Lô cakeDandelion flower jellyMadeleinesQuince compoteCoffee custard See them all 378 (378)
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address 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.