An apple recipe a day keeps the doctor away. With Autumn comes fall foliage, the first cold snap, and, most importantly to us bakers, apple season. Find recipes for a classic caramelized Tarte Tatin, an apple cider-fueled doughnut Bundt, and a swirly, cinnamon roll-topped apple pie that will have you viewing the American classic in a new light. Whether gathering your haul from the apple-laden boughs of an orchard or your favorite produce market, our recipes will help you celebrate the hero of fall baking.
Set in our buttery Pâte Brisée and garnished with candied apple slices, this Apple Maple Tart is simple yet refined and even tastier when topped with the remaining reduced maple syrup.
This spiced loaf gets its magic from the McIntosh apple. The subtly sweet applesauce fuses flawlessly with the pumpkin, while fresh pieces of apple give an unmistakable, straight-from-the-orchard flavor. For more applesauce-based recipes, get our September/October issue!
Cider gives this cinnamon sugar doughnut bundt cake its robust apple flavor. To get the full effect, be sure to reduce the cider until it is thick like syrup.
This cake turns up the volume on two old-school classics. We combined the flavor and crunch of apple crisp with the gorgeous presentation of upside-down cake, plus added a hearty dose of caramel for good measure. You’re welcome.
5. Tarte Tatin
This classic upside-down apple tart first appeared as a delicious accident at the Hôtel Tatin in the French village of Lamotte-Beuvron. Our modern take uses whole star anise for a boost of warm spice in a simple, refined presentation.