Apple Terrine

Name: Apple Terrine
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 4
Cuisine: French cuisine
Ingredients: 2 kg aromatic apples; 300 gm walnuts; sugar syrup for drizzling

September 29, 2026October 11, 2026 Kateryna Bondar

Cuisine

French cuisine

Course

Desserts

Serves 4 people

Prep time

45m

Cook Time

3h 0m

In French cooking a terrine is anything baked in a long rectangular mold and served in slices, and the sweet version follows the same logic — only the filling here is two kilograms of apples, about 4½ pounds. Three hours at 120–130°C (250–265°F) drives off the juice, compacts the slices and glues them together with the pectin apples carry naturally, so no gelatin or thickener is involved. The crushed walnuts between the layers give the cut face its pattern and a crisp counterpoint to the soft fruit.

About the apples and the nuts

Choose aromatic, genuinely tart autumn varieties. Antonovka and Melba are the Eastern European standards; Bramley, Northern Spy or Braeburn behave much the same. They hold their shape through the initial 30-minute bake at 180°C (350°F) instead of collapsing into sauce. The thinner you slice, the denser and neater the finished cut. And keep the top layer apple: any walnuts left exposed under the parchment dry out over three hours and turn bitter.

The terrine only sets as it cools, so don’t rush it out of the mold — an overnight rest in the fridge is better, and it slices cleanly cold with a thin, sharp knife. On a cheese board it does much the same job as membrillo next to aged cheeses, and cinnamon or a spoonful of Calvados can go straight into the syrup.

Part of French cuisine — 27 more recipes in the section.

Ingredients

Instructions

Core the apples and cut them into thin slices (thinner if you want a denser terrine).
Spread the slices on a baking sheet, drizzle lightly with water, and bake for about 30 minutes at 180C, until the apples are soft.
Lightly toast the walnuts in the oven and chop them.
Line a long mold (the kind used for baking bread loaves) with parchment (silicone-coated is best). Sprinkle the bottom and sides with the crushed walnuts.
Layer in the apples, sprinkling each layer with walnuts. The top of the terrine should be apples, since the nuts will char in the oven.
Drizzle the apples with syrup, cover with parchment, and bake for 3 hours at 120 to 130C.
Cool the finished terrine, turn it out of the mold, and cut into slices.

Nutrition: Calories: 480 kcal · protein 10 g · fat 31 g · carbs 45 g (per serving, estimated)