Blueberry and Apple Jam.

- Blueberry and Apple Jam - easy and delicious recipe

Marie Helene’s apple cake.

- THE ULTIMATE APPLE CAKE | Bewitching Kitchen: (from Dorie Greenspan)

- https://lk-experiment.blogspot.co.uk/2013/10/marie-helenes-apple-cake.html








Also:
Marie-Hélène's Apple Cake recipe | Epicurious.com:
by Dorie Greenspan:
"My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food.
She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity.
There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it."

- French Apple Cake - David Lebovitz:
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How to Make Shrub.

- How to Make Apple Shrub:
How to Make Apple Shrub:
3 medium apples (choose a variety that is flavorful and sweet)
1 cup apple cider vinegar
2/3 cup granulated white sugar
Shred apples on a box grater.
Funnel the shreds into a wide-mouth quart jar.
Top with apple cider vinegar and sugar.
Use a narrow spoon to stir the apples, vinegar and sugar together.
Apply a watertight lid and give the jar a good shake.
Tuck the jar into the back of your refrigerator and let it sit for four or five days.
Taste the liquid and if you’re happy with the balance, strain out the apple bits, making sure to press firmly to remove all the liquid.
Don’t be afraid to use your (clean) hands for this step.
Place the strained shrub in a clean jar and keep refrigerated. It is ready to use now, but will mature in flavor over time.
Stir it into cocktails, sparkling water or use in homemade vinaigrettes and marinades.

Some combinations that sound particularly appealing:
strawberries + white sugar + red wine vinegar and a splash of balsamic vinegar
blueberries + thinly sliced ginger + cider vinegar
nectarine + peppercorn + brown sugar + white wine vinegar
peach + cardamom pods + honey + cider vinegar
pomegranate + peppercorn + white sugar + red wine vinegar
pear + star anise + brown sugar + white wine vinegar
red plum + cardamom + brown sugar + white wine vinegar (which is what I made here)
- How to Make Shrubs (aka Drinking Vinegars) Without a Recipe:
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Baked Apples With Blackberry Jam.

- Golden Delicious apples, peeled and cored
- tablespoons unsalted butter
- blackberry jam
Crème fraîche or sour cream, for serving (optional)
Preheat oven to 375F/190C.
Place apples in baking dish.
Stuff each apple with 1/2 tablespoon butter and then 1 tablespoon jam.
Bake, basting occasionally, until apples are very tender and glazed, about 1 hour.
Serve warm or at room temperature, with crème fraîche or sour cream, if desired.

NOTE: I had small apples and I cooked them for 35 minutes at 175C.

French Apple Tart.

From Chef Eric Lanlard /French Guy Cooking/!

Verdict on the new French Apple Tart recipe I tried...50/50!
I like idea of the applesauce.
But I prefer apples mixed with the dough not baked in crust, similar TO:
- Времена года / Four seasons: Marie-Hélène's Apple Cake!

The recipe by Chef Eric Lanlard:

Tarte Aux Pommes.

Tarte Aux Pommes - French Apple Tart with Pastry Cream Recipe:

- Pâté Sucrée Recipe - French Sweet Pastry Crust Recipe;

- Creme Patissiere (Pastry Cream) Recipe.

Easy Cranberry & Apple Cake.

Bake by Brian Here!

How to cook perfect tarte tatin.

Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together. We may grow the best varieties, but the French really know what to do with them.

Serves 6

7 medium apples: 4 Cox, 3 Granny Smith
200g white sugar
50g butter
175g ready-made shortcrust pastry OR
225g plain flour
2 tbsp caster sugar
120g cold butter
1 medium egg, beaten

1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours.

2. Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden and fudgy. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.

3. If making the pastry, sift the flour into a large mixing bowl and add the sugar and a pinch of salt. Grate in the butter, then rub together until it is coarse crumbs.

4. Mix the egg with 2 tsp cold water and sprinkle over the mixture. Mix together into a soft but not sticky dough, adding more water (if required) very gradually. Shape into a ball, and then cover with clingfilm and refrigerate for at least 20 minutes before rolling out.

5. Pre-heat the oven to 200C. Roll out the pastry (you'll probably have some left over if you've made your own) to 5mm thick, and cut out a circle slightly larger than your pan. Put back into the fridge to rest.

6. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.

Is tarte tatin the queen of apple-based desserts, or do you prefer a strudel, a crumble, a Charlotte, or even a good old-fashioned apple pie? What kind of pastry do you use, and how far do you go down the route of caramelisation?

How to cook perfect tarte tatin | Life and style | The Guardian: "Perfect tarte tatin"
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Quick apple pie.

Quick apple pie:
Products:
140 g flour
180 g semolina
4 g baking powder
800-1000 g apples
100 g sugar
1 teaspoon cinnamon +vanilla (if you like)
100 g butter
1 tablespoon icing sugar for dusting
Method of preparation:
In bowl combine butter, sugar, sifted flour, semolina, baking powder and vanilla, mix well.
Wash apples, peel them, clean them from seed and grate, add the vanilla and cinnamon.
In greased pan (diameter of 22 cm) pour 3/4 of the dry mixture of equal layer.
Spread a layer of apples on it.
Repeat 3 times.
The last layer should be the dry mixture.
Evenly distribute the butter on top.
Bake 30-40 minutes in a preheated 200 degree oven until golden.
Readiness can identify with a wooden stick.
Cut the cake once cool completely and serve sprinkled with powder sugar.

Apple pancakes.

Pancakes from 'smitten kitchen': "Apple pancakes"

Apple Custard Tart.

Apple Custard Tart Recipe adapted from "Joy of baking".
Apple Custard Tart Recipe.

Apple Cake.

Recipe!

Apple pie 'Lazy Afternoon'.

Ingredients:

200g - 1 cup flour
200g - 1 cup sugar
200g - 1 cup semolina
Half teaspoon of Baking Powder
200g butter or margarine

Filling:
6 medium-sized apples.
Cinnamon and lemon juice.

In a large bowl, mix together the dry ingredients: the flour, the baking powder, the sugar, the semolina, baking powder. (1 cup sugar, 1 cup flour, 1 cup semolina)
Separately: Apples grate on a coarse grater.
Brush a cake pan with a butter.
Coat the buttered moulds with 1/3 flour mixture (If you decide to make three layers), spread evenly layer of apples over the surface, sprinkle with cinnamon and lemon juice. Again: a layer of a dry mixture...apples, cinnamon and lemon juice - so, three times!
The top should be a layer of apples.

200 g butter bring to a boil.
Pierce the Pie in several places, and pour boiling butter evenly on top.
Bake at 180°C, 40-45 minutes.

Note: This cake tastes even better on the second day, as the flavors meld and mellow.