Apple Pâte de Fruit

January 19, 2014
3 Ratings
Photo by Ashley Rodriguez
  • Makes 3 dozen
Author Notes

This recipe can be used for jelly, apple paste, or pate de fruit, depending on how long you cook the mixture. Continually check the consistency using a plate that is thoroughly chilled in the freezer.
Recipe adapted from Alice Waters, The Art of Simple Food —Ashley Rodriguez

What You'll Need
  • 8 medium apples (I prefer tart apples or a mix)
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 lemon
  • 1/4 teaspoon kosher salt
  1. Lightly coat an 8 by 8-inch baking dish with flavorless oil or pan spray. Line the bottom with parchment then lightly cover the parchment in oil.
  2. In a large pot, combine the apples and 1 cup water. Cover and cook over medium heat for 15 minutes. Remove the lid and continue to cook 5 to 10 minutes more, until the apples are cooked through and falling completely apart, like apple sauce. Return the lid if the apples get dry before they are saucy.
  3. Press the mixture through a fine sieve or a food mill to end up with a smooth, peel-free purée.
  4. Return the purée to the pot and add the salt, sugar, and lemon juice. Simmer the purée for about an hour. Stir often and watch for changes in thickness, scraping the bottom of the pan often to prevent scorching.
  5. After an hour, the apple mixture should mound up and start to stiffen. Once it has done that, spread the mixture into an even layer in the prepared pan. If the mixture is still quite wet you can put the pan into the oven at 150° F until it feels firm. The mixture stiffens as it cools so you can check the final consistency by placing a small amount onto a plate and sticking it in the freezer for a few moments.
  6. Let the jellies set in the pan for several hours or overnight to cool and firm.
  7. Cut into 1-inch squares and coat in sugar.
  8. After a bit of time the granulated sugar dissolves, so only cover in sugar the ones you plan to serve right away. On its own, the paste is a wonderful addition to a cheese plate served with aged cheddar.

See what other Food52ers are saying.

  • Susie
  • Assonta Wagner
    Assonta Wagner
  • Pat E. in SLO
    Pat E. in SLO
  • petitbleu
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

7 Reviews

Susie September 8, 2019
This recipe is adapted from Ches Panisse’s recipe in the most minimal way. I was looking for a more detailed recipe (yet as my apple mixture is on the stove) to understand further how to know when it’s ready

The recipe here is nearly word for word including the vague number of apples and size of the lemon.

Also the instruction that the mixture can be mounded is confusing. What exactly does that mean - firmly mounded or that you can see the bottom of the pan when you drag the spoon to the middle?

It would help if the author were to make this then add details to the recipe. Otherwise one might as well just use the Chez Panisse Fruit cookbook or the other one mentioned.

FoodDreams September 29, 2015
I cooked my 8 apples for close to 2 hours. The puree seemed as thick as I could get it without scorching- however it is not setting up at all, even after a night in the fridge. I am going to put it in the dehydrator at 150 degrees now to see if I can salvage my 8 delicious, organic apples. Has anyone actually had success with this recipe?
Bunny May 1, 2014
Is the pectin in apples necessary to making these? I'd like to try them with pears and other fruit, but not sure if others would gel as well as apples.
Albert February 6, 2014
Why so much sugar?
Assonta W. February 5, 2014
Would this be considered the same as Turkish Delight? My kids are obsessed with me finding a recipe for them thanks to "The Lion, The Witch, and The Wardrobe"!
Pat E. February 4, 2014
I love these but don't care for apples. How could I adapt with other fruit? Berries? Citrus?
petitbleu February 4, 2014
These look great! I love how simple and elegant pâte de fruits are. We made raspberry ones last Christmas at the restaurant where I work (using frozen raspberry puree), and they were so delicious. Can't wait to try these. I wonder how different types of apples would affect the flavor...I'm thinking this would be great to make with crabapples or pink-fleshed apples.