Ingredients
Apple Terrine
Shortcrust Oat Base
Instructions
Step 1
Let’s give the floor to the pastry chef: “I note right away that alcohol can be replaced, if necessary. The apples should be sour, juicy, and very firm. I think the portioned terrine will also work great, on any shortcrust pastry. You should serve it with ice cream!”
Use Granny Smith apples if you can.
Step 2
You will need a mold of 22x6x5 cm (8.7x2.4x2 inches). Cook the caramel with 120 grams (4.25 ounces) of sugar and 50 grams (1.75 ounces) of water by bringing it to 145°C (293°F). Gently pour the caramel into the mold, quickly spreading it over the entire inner surface. Place the mold on a baking sheet.
Work quickly with the caramel as it hardens fast.
Step 3
Preheat the oven to 180°C (356°F). Peel the apples, chop them with a very thin shredder about 1 mm (0.04 inches) thick, and place the slices in a deep bowl. Combine the remaining sugar (100 g | 3.55 oz) with brandy and lemon juice in a saucepan. Bring it to a boil over medium heat ensuring all the sugar is dissolved. Remove it from the heat and add vanilla and cinnamon, then stir and pour it over the apples carefully.
Stir gently to avoid damaging the apple slices.
Step 4
Lay out the apple slices first in a single layer into the mold, slightly overlapping each other without squeezing out too much syrup. Continue layering the slices while pressing down each layer. Cover with parchment paper and foil on top. Bake in the oven for 30 minutes.
Ensure the layers are tightly packed to keep the shape.
Step 5
Lower the temperature to 150°C (302°F) and turn the terrine 180 degrees. Bake for another 25 minutes. Remove the top foil and parchment, and bake for another 25-30 minutes. Cool the terrine at room temperature for 2-3 hours. Cover it with parchment and a thick sheet of cardboard or plywood, placing a 1 kg (2 lb) load on top to press it. Place it in the fridge for a day.
The weight helps to compact the terrine, making it slice neatly.
Step 6
Preheat the oven to 170°C (338°F). Grind the oat flakes with sugar in a processor, and add butter, cinnamon, and egg white. Mix until you get a homogeneous dough. Place the dough on a silicone mat covered with parchment paper and roll it into a layer 3 mm (0.15 inch) thick. Bake with the parchment for 8 minutes, then remove the parchment and bake for another 10-12 minutes until browning.
Ensure the base is evenly rolled out to cook uniformly.
Step 7
Cool the base and cut it to fit under the terrine. Boil the remaining syrup from the apple slices down to 70-75 ml (2.46 to 2.64 fl oz) and cool it. Place the terrine on the shortcrust pastry base. Drizzle with the sauce, and decorate with berries and ice cream if desired.
Grind any leftover base for a crumbly decoration to add texture.
Servings
Serve this Apple Terrine masterpiece on any occasion where you want to wow your guests. 🌟 This dessert pairs beautifully with a heaping scoop of vanilla ice cream, where the cold cream contrasts heavenly with the baked apple layers and rich syrup.
Adding fresh berries 🍓, such as raspberries or blackberries, will add a pop of color and a zing that complements the cozy apple and oat flavors. Additional drizzles of the apple syrup glaze invite a luxurious and ultra-delectable experience.
For those who love a crunch, sprinkle some finely chopped, toasted nuts over the top. The nuttiness will elevate the texture and the look of your dish. And don’t forget a few sprigs of mint for a dash of green freshness which makes your terrine look restaurant-quality!
Equipment
Silicone molds are a game-changer for easy release. Make sure it’s sturdy enough to hold and shape the caramel and apple layers.
You’ll need a deep bowl to mix the apples and syrup without spilling. Opt for one with a non-slip base for added stability.
A baking sheet will support the silicone mold and ensure even baking. Lining it with parchment paper makes cleanup a breeze!
Achieve those ultra-thin apple slices effortlessly with a sharp shredder. The thinner, the better for layering perfection.
A food processor will help you grind the oat mixture quickly and uniformly. It's a time-saver you'll appreciate!
Used for rolling and baking the dough, these ensure even baking and easy removal.
Essential for covering the terrine while baking to lock in moisture and prevent burning.
Diverse kitchen weights can be somewhat unconventional but are essential for compressing the terrine.
Variations
Looking for a gluten-free variation? 🌾 Substitute the oat flakes with gluten-free oats. These easy swaps let everyone enjoy this fantastic dessert without sacrificing flavor or texture.
How about a vegan twist? 🥥 Replace the egg white with flaxseed gel (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons water), and swap the butter for coconut oil. This change gives the same binding and texture, and you’ll still get that delightful crispiness!
Faq
- Q1: Do I need a specific type of apple?
A1: Yes, for the best outcome, use sour, juicy, and very firm apples like Granny Smith or Braeburn.
- Q2: Can I replace brandy with something non-alcoholic?
A2: Absolutely! You can use apple juice or even spiced cider as a non-alcoholic substitute for brandy.
- Q3: Can I use regular sugar instead of brown sugar for the oat base?
A3: While you can, brown sugar adds a richer flavor and moist texture that complements the oat base perfectly.
- Q4: What if I don't have a food processor?
A4: No worries! You can grind the oat flakes and sugar using a blender or even a mortar and pestle.
- Q5: How long can I store the apple terrine?
A5: The apple terrine can be stored in the fridge for up to three days. Just ensure it’s well covered to maintain its moisture and flavor.
- Q6: What’s the secret to getting a perfect caramel layer?
A6: The key is to watch the temperature closely and spread the caramel quickly and evenly over the mold to avoid any hard patches.
