apple terrine

Dreams are tough. High maintenance.

You see after a short five-day week of work, my pile of laundry threatens to swallow my bedroom, the hair pompom I not-so carefully tie has become a knot that now has a life on its own refusing to cooperate; my bed gets shared with a Polaroid camera, the latest Nigel Slater book and more empty water bottles than I dare to admit.

And then, in the midst of this apparent chaos, I realise that what surrounds me does not match how peaceful I feel.

I’m making this for something.

Something that – to my eyes – means everything. And that spoonful of perfectly cooked apples might have something to do with all of this.

apple terrine spoon

In fact, it has everything to do with all this.

Just like a comment from a customer who loved his pumpkin crème brulée served with crème fraîche ice-cream and cinnamon streusel. Just like this idea for a new dessert that made it to one of my dreams, only to be written down on a notebook the following morning and made into a set-lunch dish the next day.

Our lives are tough. We try to solve issues. We deal with people who don’t belong there.

We take it, sometimes with ease, other times with tears or anger.


But all this side doesn’t matter – it affects me, it might even upset me – because deep-inside I know how incredibly lucky I am. No words could describe this feeling.

On the other hand, a bite of this apple terrine would.

apple terrine side

Terrine de pommes caramelisées et streusel à la cannelle

More than a recipe, this should be read as a reminder that apples with sugar and butter taste fantastic. Especially during this season.

With a hint of cinnamon and the creaminess brought by either a dollop of thick double cream or a scoop of ice-cream, it makes for the perfect comforting dessert. The kind of them that should be eaten on a couch – preferably by a window.

Here, I served it with riz-au-lait [rice pudding] ice-cream. Because, let’s be honest, nothing can beat its glorious autumn-ness.

But basically, whether you’re planning on making ice-cream or not, just keep in mind: finely sliced apples layered with butter and sugar, baked until soft and almost caramelised. A tatin without a shell. In the end, it’s all that matters. Just like the dreams you have.

Terrine de pommes caramelisées et streusel à la cannelle

serves 4

for the apple terrine
10 braeburn apples
200g melted butter
a handful of light brown sugar, around 220-250g
granulated sugar, extra

Preheat the oven to 160°C. Peel and core the apples, then slice them as fine as you can. Set aside and line a loaf cake tin with baking paper, making sure the ends go over the edges.
Arrange the apple slices in the tin, layering them and brushing generously with melted butter and sprinkling light brown sugar as you go every now and then.
Bake for 30 to 40 minutes, until golden and soft (test with a sharp knife for texture).
Press down using a cling-film wrapped piece of cardboard cut to the size of your tin, and onto which place weights.
Chill for 2 hours or more, then remove from the tin, and slice into 3cm thick slices.

Warm up each slice in a microwave or in an oven, then arrange on a plate, sprinkle with granulated sugar and caramelise using a blowtorch. Serve with cinnamon streusel and cream or ice-cream.

for the cinnamon streusel
100g butter
100g caster sugar
100g ground almonds
100g plain flour
1/2 tsp ground cinnamon

Preheat the oven to 170°C and line a baking sheet with parchment. Place all the ingredients into a bowl and using your fingers, rub the butter in until sandy. Press to form a ball. Then, grate over the lined sheet using a cooling rack.
Freeze for 30 minutes.
Bake for 15-18 minutes, or until golden. Allow to cool.