Compressed Apple Terrine

Have you made a dessert with cooked compressed apples?

This French dessert is extremely easy and tastes heavenly. Sliced apples are spiced with ginger, cinnamon and nutmeg and baked in the oven until tender.

The dessert is left to chill overnight in the refrigerator, so that the apples stick together.

Delicious with ice cream, cream or with hot custard, this rustic apple tart is perfect for using up apples and, you'll be making an elegant dessert in advance for your guests.

Frugal and gorgeous too.

Bon appétit!   

Fruit desserts are very popular in France and, out in the countryside, nearly everyone has apple trees in their garden, it's no wonder!

There are so many different apple desserts, but this one is a little different because it's just so simple.

It's just layers of spiced apple cooked in a terrine or loaf tin. The natural pectin in the apples sticks the layers together, so that when you come to cut it, it doesn't fall apart.

There are plenty of ways to customise this too. How about a meringue top, streusel or even crumble?

Why you will love this dish

• Frugal - perfect for using up apples from the garden.
• Make in advance - it needs to chill overnight.
• Easy - no special skills required.
• Add your own toppings - customise this dish easily.

Jump to:

• Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Apples - I've used braeburn apples, which are crisp and juicy. Ideally pick an all round variety, that is sweet enough for eating and cooking.
• Honey - to sweeten the dish.
• Brandy - leave this out if you prefer and replace with water.
• Cinnamon - ground cinnamon goes perfectly with apples.
• Nutmeg - fround nutmeg. I prefer to use a whole nutmeg and grate it as I need to.
• Ginger - ground ginger.
• Lemon Juice - from a bottle will be fine as it is to stop the apples from discolouring while they are prepared.

See recipe card for quantities.

🍽 Equipment

• Non stick loaf tin - 800 ml or 1.5 pints.
• Apple corer - optional
• Sharp knife
• Large bowl
• Foil

🔪 Instructions

Put the lemon juice in a bowl.

Peel, core and slice the apples as thinly as possible and place in the lemon juice.

💭 Top Tip

• If you don't have an apple corer then peel then cut the apples into quarters to remove the core.

Add the honey, brandy and spices to the apples and stir to fully coat.

Place a layer of apples in the bottom of the tin.

Keep layering until the apple is used up.

It doesn't matter about any broken pieces as they will not be noticeable in the finished dish.

⏲️ Baking Time

Cover the dish with foil and bake in a preheated oven at 180 C / 350 F / 160 FAN / Gas 4. for 1 hour and 30 minutes.

Remove the foil and cook for a further 30 minutes.

Allow to cool with the foil loosely placed on top.

Cover the top with foil and place a couple of tins on top to compress the apples.

Leave in the refrigerator overnight before turning out and serving.

🥗 Serve with

• Ice cream
• Thick or whipped cream
• Custard
• French Sable Biscuits
• Shrewsbury Biscuits
• Viennese Fingers
• Chocolate and Hazelnut Shortbread
• Madeleines

Substitutions

• Honey - use maple syrup, golden syrup or light corn syrup as an alternative.

📖 Variations

• Vegan - use a honey alternative such as agave nectar.
• Fruits - use sliced pears instead.
• Meringue - make a meringue topping for the apple after turning it out.
• Nuts - Top with some chopped roasted hazelnuts or almonds before serving.
• Crumble - cook a crumble topping separately and serve with the compressed apple terrine.

Storage

• Refrigerator - regrigerate for up to 5 days.
• Freezer - wrap well and freeze for up to 3 months.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More fruit desserts

• Caramel Apple Crumble Tart
• Eve's Pudding
• Raspberry Frangipane Tart
• Blueberry Eton Mess
• Raspberry Parfait
• Strawberry Galette
• Cherry Clafoutis
• Grilled Peaches

More French desserts

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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