How To make French Apple Cake with Apricot Glaze

BEST Apple Tarte Tatin Recipe!

Upside down apple pie! This french classic is definitely worth a go and a great way to use up apples at the end of the season. The mixture of apples and caramel is a winner every time! Get the recipe here:

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Mary Berry's classy brioche frangipane apple pudding - BBC

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Watch the BBC first on iPlayer ???? Comfort puddings don’t get better than this; it’s perfect served warm with ice cream, custard, cream or crème fraîche, and great for Sunday lunch.

You will need a large shallow ovenproof dish, about 28cm/11in in diameter.

Get the full recipe @BBC Food ????

Mary returns to the city where she learned to cook – Paris! It is a place that lives and breathes food, and Mary wants to sample the very best of it. Where better to start than a fromagerie to buy cheese for her own version of a melting, crunchy croque monsieur.

Next, under the spire of the Eiffel Tower, Mary enjoys the perfect bistro lunch, all washed down with a drop of fine wine, before she heads to one of the city’s favourite creperies to finesse her technique - whipping up the classic lemon and sugar crepe.

Heading to one of Paris’s bakeries, Mary is shown the underground secrets of perfecting croissants and producing the masses of baguettes that are baked fresh every day. Inspired by the sweet pastries she spots in Parisian patisserie windows, Mary makes her own brioche and apple frangipane tart. This is served up alongside a succulent slow roast leg of lamb with ratatouille and an elegant starter of a crab and herb blinis.

Mary Berry's Simple Comforts | Series 1 Episode 1 Paris | BBC

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Apple Custard Tart Recipe Demonstration - Joyofbaking.com

Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Custard Tart. This Apple Custard Tart looks so elegant with its artfully arranged apple slices enveloped in a rich and creamy custard. The tart has a Sweet Pastry Crust which has a crisp cookie-like taste and texture. Once the tart is completely baked, the finishing touch is to brown the tips of the apple slices under the oven's broiler. Then brush the slices of apples, the custard, and the edges of the pastry with apricot preserves which keeps the apples from drying out plus it makes the whole tart shine.

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Apple Tart with Apricot Glaze ( French Recipe)

This is one of my favourite puddings or dessert whether that comes with vanilla ice cream or double cream. It all started when a friend of mine invited me to a party and this was been served. From then on I have been making this recipe for special occasion. I Hope you enjoy guys! Laisse manger!!

Ingredients:

* 6 Royal Gala Apples
* 25g Cubes butter
* 3 tbsp Apricot 
* Shortcrust Pastry ( ready made)
* 2 tbsp white sugar
* 3 cups cold water with squeeze of lemon

Apple Cake (The Secret to the Best Texture Is…)

Apple Cake

This recipe is adopted from Oshpaz Kelin Apple Cake:

October 2023 update: I've improved the cake batter and made a new video about it: In that video I use plums, but you can use apples or other fruit. Additional testing also showed that fewer apples (4 instead of 5) results in better cake texture.

Streusel Topping:
16g unbleached all-purpose flour
26g granulated sugar
15g cold butter

Mix together with fingers until it looks like bread crumbs. Put in the fridge until needed.

Cake Batter:
4 apples (about 800g before peeling and coring)
3 eggs (ideally around 85F, but at least 70F)
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
200g granulated sugar
300g sour cream
1 tsp vanilla extract
230g unbleached all-purpose flour
15g baking powder

Preheat the oven to 350F (180C). Peel and core the apples. Cut them in half pole to pole and then slice. Butter a 13x9 (33x23cm) baking dish.

Put the eggs and salt into a bowl of a mixer and beat on high with a whisk attachment until very foamy, about 2 minutes. Add the sugar gradually on low speed. Turn up the speed to high and beat until very pale and thick, about 3 minutes, scraping down as needed. Beat in the sour cream and vanilla.

Sift the flour and baking powder. Fold into the egg mix in 3 additions using a rubber spatula (you can start it on very low in the mixer and finish with a spatula). Don’t mix too much. There should be no streaks of dry flour, but little lumps are ok. Fold in the apples. Pour into a buttered 13x9 pyrex dish. Sprinkle with the streusel topping.

Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep till the next day, but the top crust will lose its crispness. If that happens, pop under the broiler just until it crisps up, about 1 min.

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Apple Cake with Apricot Jam on Top

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