Apple terrine
sour and firm apples
15 pc
lemon juice
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 tsp
2.46 ml
vanilla paste
1 g
0.04 oz
0.03 fl oz
1 cup
220 g
7.70 oz
7.26 fl oz
Shortcrust oat base
oat flakes
0.50 cup
115 g
4.02 oz
3.80 fl oz
brown sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
1 g
0.04 oz
0.03 fl oz
egg white
1 pc
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz


Let’s give the floor to the pastry chef: “I note right away that alcohol can be replaced, if it’s necessary. The apples should be sour, juicy and very firm. I think the portioned terrine will also work great, on any shortcrust pastry. You better serve it with ice cream!”


You need a mold 22x6x5cm | 8.7x2.4x2 inch.


  • Sour and firm apples – 12-15 pcs | 15.00 items
  • Lemon juice – 100 g | 3.55 oz
  • Brandy – 100 g | 3.55 oz
  • Cinnamon 1/2 tsp | 1.00 tsp
  • Vanilla paste – 1 g | 0.05 oz
  • Sugar – 220 g | 7.75 oz
  1. Cook the caramel from 120 g (4.25 oz) of sugar and 50 g (1.75 oz) of water, bringing it to 145C (293F). Gently pour the caramel into a mold, and quickly spread it over the entire inner surface of the mold. Place the mold on a baking sheet. Preheat the oven to 180C (356F). Peel the apples, and chop them with a very thin shredder 1mm (0.04 inch) thick; put the slices in a deep bowl.
  2. Combine the remaining sugar (100 g | 3.55 oz) with brandy and lemon juice in a saucepan. Bring it to a boil over a medium heat, and make sure all the sugar is completely dissolved. Remove it from the heat, and add vanilla and cinnamon; stir, and pour it over the apples. 
  3. Stir gently, being careful not to damage the apples. Let the mix stay for 2 minutes. Lay out the apple slices first in one layer over the entire mold, spreading them slightly overlapping each other. At the same time, try not to squeeze the syrup too much, but also not to pour it into the mold.
  4. Next, lay out all the slices, constantly tamping them in each layer. When all the apples are laid out, place the edges of the first layer on the terrine surface, and press down. Cover it with a layer of parchment and a layer of foil on top.
  5. Bake it in the oven for 30 minutes. 
  6. Then, lower the temperature to 150C (302F), and turn the dish with terrine 180 degrees, and bake for another 25 minutes. 
  7. Remove the foil and the parchment from the top, and bake for another 25 to 30 minutes. 
  8. Cool the terrine at the room temperature for 2 to 3 hours; then, cover it with parchment and a thick sheet of cardboard or plywood. 
  9. Place a 1 kg (2 lb) load on top, spreading it evenly on the surface. 
  10. Place it in the fridge for a day just like this. Place the terrine on a shortcrust pastry base. Drizzle it with the sauce. Decorate with berries and ice cream.


Boil the remaining amount of apple slices syrup to 70-75 ml (2.46 to 2.64 fl oz). Cool the sauce at the room temperature.

Shortcrust oat base


  • Oat flakes – 115 g | 4.05 oz
  • Brown sugar – 75 g | 2.65 oz
  • Cinnamon – 1 g | 0.05 oz
  • Egg white – 1 pc | 1.00 item
  • Butter – 60 g | 2.10 oz

Grind the oatmeal with sugar in a processor, and add the cinnamon, butter and the egg white. Knead until homogeneous mass. 

Place the dough on a silicone mat, and cover it with a sheet of parchment; roll out into a layer 3mm (0.15 inch) high.

Preheat the oven to 170C (338F). Bake the base with the parchment for 8 minutes; then, remove the parchment, and bake for another 10 to 12 minutes until browning. 

Cool it, and cut a layer of the required size (under the base of the terrine). Grind the leftovers, and use them for decoration.