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.
76 K 4.0/5 (34 reviews)
3 hours 30 min.
Easy
3 people
4 IngredientsLast modified on: December 14th 2014
For 3 people, you will need:
- 1
1 tablespoon butter - 2
4 cups + 3 tablespoons apple - 3
¼ cup caster sugar - 4
2⁄3 cup Real custard sauce (crème anglaise)
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 3 hours 2 min.
All in all: 3 hours 30 min.
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 1 tablespoon 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 4 cups + 3 tablespoons 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 230 RDI=20 % | 50 RDI=7 % | 1,460 RDI=70 % | 6,100 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 3 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
| Per person | 10 RDI=4 % | 80 RDI=7 % | 20 RDI=2 % | 490 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 3 people : 2.75 €
- Per person : 0.95 €
Change currency: 
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)
Apple
Like these other recipes: Quince and apple compote, Tarte Normande, Norman flambéed apples, Express apple tart, Apple custard tart, ... See them all 54
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Rice pudding (riz au lait), Bavaroise cream, European glass, Confit of quinces in Macvin, ... See them all 13
Caster sugar
Like these other recipes: Citrus tart, Jelly-style plum jam, Cantucci di Prato, Pannacotta and blackcurrant crumble, Kouign-amann brioche, ... See them all 352
Butter
Like these other recipes: Langoustine and leek tarts, Crispy prawn rolls, Smoked eggs, Corsican tarts, Passion fruit jellies, ... See them all 450
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