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Upside-Down Apple Tarts

Upside-Down Apple Tarts

Jacques Maximin claims he never served these tartes fines aux pommes at Chantecler restaurant at the famed Hôtel Négresco. Jacques Torres, Maximin’s pastry chef for eight years, insists they were consistently on the menu. All that matters to us, though, is that the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.

Photograph by Romulo Yanes

Roast Pork Tenderloin with Apples and Cider Sauce

Roast Pork Tenderloin with Apples and Cider Sauce

Granny Smith apples give tangy bite to pork tenderloin.

Photograph by Romulo Yanes

Big Apple Pancake

Big Apple Pancake

Pancake lovers, beware: We just upped the ante. Puffed and golden, this fruit-covered cake may just become your go-to weekend breakfast for two.

Photograph by Romulo Yanes

Apple Pizza

Apple “Pizza”

Puff pastry cradles tender apples tarted up with Cheddar cheese.

Photograph by Romulo Yanes

Baked Apples with Candied Walnuts

Baked Apples with Candied Walnuts

Crunchy toasted nuts, sweet honey glaze, and a creamy topping turn fall’s best fruit into an eye-catching dessert.

Photograph by Romulo Yanes

Cumin Apple Chips

Cumin Apple Chips

These crunchy, sweet-tart chips are addictive—you’ll definitely want to make them as a snack. The preparation is particularly easy with a nonstick baking pad. If you decide to use parchment paper, be prepared for some chips to stick to it. When they do, return them to the oven for 3 minutes to soften.

Photograph by Romulo Yanes

Apple and Calvados Tart

Galette de Pommes au Calvados (Apple and Calvados Tart)

A layer of Calvados applesauce hidden under golden sliced apples raises this galette above all others; Calvados-spiked whipped cream subtly complements the flavor of the filling.

Photograph by Miki Duisterhof

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

The sauce in this recipe is also good with chicken and ham.

Photograph by Romulo Yanes

Fried Apple Pies

Fried Apple Pies

These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt’s hot cast-iron skillet. The fat half-moons of crisp, chewy dough ooze with spiced stewed dried apples. The other traditional filling is dried peaches.

Photograph by Romulo Yanes

Celery-Root Soup with Bacon and Green Apple

Celery-Root Soup with Bacon and Green Apple

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors—earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

Photograph by Mikkel Vang

Apple Cobbler

Apple Cobbler

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)

Photograph by Romulo Yanes

Apple Cider Beignets with Butter-Rum Caramel Sauce

Apple Cider Beignets with Butter-Rum Caramel Sauce

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets’ lovely golden hue.

Photograph by Romulo Yanes

keywords
fall
dessert
apple
pork
fruit
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