Making an apple terrine is simpler than you might think, yet it never fails to leave a lasting impression. Choose apples with a sturdy texture that won’t collapse during cooking; I’ve opted for golden delicious, because they’re a bit tangy but firm. This dessert is a perfect treat for those who love fruity, zesty, wintry flavours.
Apple terrine with palmiers
Prep 15 min
Cook 1 hr 15 min
Serves 4
420g apples (I used golden delicious), peeled and cored
40g unsalted butter
30g golden caster sugar
A pinch of salt
For the palmiers (makes 8-9)
1 x 320g sheet of shop-bought puff pastry
Flour, for dusting
25g unsalted butter, melted
45g golden caster sugar
To serve
Clotted cream
Heat the oven to 180C (160C fan)/350F/gas 4 and line a baking dish (I used a 1lb loaf tin) with baking paper. Cut the apples into thin, even slices about 1-1½mm thick. Melt the butter with the sugar and salt.
Arrange the apple slices in the lined dish, overlapping them slightly, so they fill the tin. Brush in between each layer with the butter/sugar mix, ensuring the fruit is well coated. Cover the dish with foil and bake for 45-55 minutes, until the apples are soft and easily pierced with the tip of a knife. Take the terrine out of the oven, leave it to cool in the dish, then refrigerate until cold (you want to serve it at room temperature, though, so take it out of the fridge at least half an hour before serving).
To make the palmiers, heat the oven to 200C (180C fan)/390F/gas 6 and line a baking sheet with baking paper. Roll out the puff pastry on a lightly floured surface to create a rectangle, then brush the top evenly with melted butter and sprinkle with the sugar.
Starting from the longer edges, carefully roll the pastry towards the centre, creating two rolls that meet in the middle. Using a sharp knife, cut the rolled pastry into eight or nine thin, ½cm-thick slices.
Put the palmiers on the lined baking sheet, leaving some space between them to allow for expansion, then bake for 12-15 minutes, until puffed up and golden brown. Leave them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
To serve, slice the apple terrine into portions, arrange these on plates alongside the palmiers and serve with a dollop of clotted cream.
