Apple Terrine: 3 Ingredient Dessert 

I blind bake my puff pastry keeping it short, i then make a toffee sauce and apply it over the cooled pastry. Place the terrine on top and spice into pieces trimming the edges neat. Serve with ice cream.

Wonderful recipe. I followed yours and added 1 extra step: wrapping cooled apple terrine with puff pastry, bake for 20 min at 180, and rest 30 min.

I make this Raymond Blanc masterpiece annually at Christmas. If you can't find Braeburn use MacIntosh or Spartan. The less ripe the apple the more pectin, which makes the pieces weld together properly. Too much brandy stops the caramelisation process, making the entire slab pinkish instead of the white with candied edges it should be. Use a ceramic terrinre, not a metal one. Sprinkle a wee bit of cinnamon if you like.

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I have made this years back and my version has compressed puff pastry in the bottom. but i cooked the puff pastry separately... Nice

Peel the apple first it comes out much better