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Preheat the oven to 160°C.
Peel the apples, remove the core and pips, then make a purée by simmering them with the lemon and water for about 30 minutes until all the liquid has totally evaporated.
Add the sugar to the purée crushing the mixture well with a fork or in a fodd processor.
Then add the melted butter and eggs. Mix everything well.
Pour the mixture into the cake tin and cook in a bain-marie (or in a roasting tin half filled with water) in the oven for 1 hour and 10 minutes (the terrine is cooked when a knife blade comes out dry).
Leave to cook until the terrine is cold. Remove from the tin and serve as dessert with honey, maple syrup and soft white cheese.
You can substitute pears for the apples. You can also add 20ml of Calvados (French apple brandy).
The apple terrine can also be made in tins for mini-cakes, half-circles, petits fours and pyramids and a deep cake tin.