Billy & Jack’s Apple Terrine

Billy & Jack’s Apple Terrine

The soft flavour of buttery baked apple is so comforting at this time of year. Paired with a crisp shortbread base and served with salted thyme caramel and vanilla ice cream, this dessert was the perfect end to our #JuicyBird supper club with Billy & Jack.


Serves 6


8-10 English apples

100g butter, melted

1 lemon, juiced

2 tbsp brown sugar

100g sugar

250g caster sugar

130ml double cream

50g butter

1 tsp salt

1tsp thyme (fresh)

125g butter

55g caster sugar

180g plain flour

Grease and line a loaf tin with greaseproof paper, on all sides. Pre-heat an oven to 150˚C (fan). Peel all of the apples and thinly slice on a mandolin about 1mm – 1.5mm thick. Slice the sides rather than across the core. Place all of the slices in a bowl and toss with the lemon juice.

Line the loaf tin with the apple slices, make sure the bottom is as neat and close to the edges as possible as this is the top of the terrine. Build up the layers, brushing melted butter on each layer before starting the next.

Once the tin is full and the apples protrude about 1cm above the top of the tin sprinkle over the brown sugar and wrap with foil. Place into the oven for 90 minutes. After 90 minutes remove the foil and cook for a further 30 minutes uncovered. Allow to cool and place another loaf tin on top the apples, Weigh it down with some tins and place in the fridge to set overnight.

To make the shortbread cream the butter and sugar together. Add the flour and mix together until it forms a ball (add a small dash of water if required). Roll out between two sheets of baking paper to around 1.5mm thick. Cut into rectangles the same length as the width of the terrine and 2cm wide. Place on a baking tray and bake for 20 minutes at 180˚C.

For the caramel sauce heat the sugar and water in a pan on a medium heat until the sugar melts (don’t stir it as it will crystallise!). Heat the sugar to 170˚C, then add the butter and stir in. Once melted add the cream, salt and thyme and take off the heat and allow to cool.

To plate, turn out the terrine and carefully cut into 2cm wide slices. Place the slices on top of the shortbread and top with a generous spoonful of warmed caramel. Serve with vanilla ice cream on the side.


View the other recipes from the Thermapen Supper Club with Billy & Jack here.



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