Home Cooking

apple financier like the one at Bistro du Vent in NYC

helenheaven | Dec 25, 200511:50 AM

went to BdV for a late-night dessert and champagne last night and had an AMAZING apple financier tart that was structured totally differently than any I've had before. Instead of being an apple cake/tart, it was what the chef described as a "brown butter cake" (tasted like a high-quality pound cake to me), whose deliciously crusty outside layer proved that it was cooked seperately from its topping -- paper-thin slices of apple, pinwheeled to a thickness of about 1/2". The apples were incredibly juicy and sweet, they tasted poached and then caramelized or something to that effect, but when I asked the waiter for more details about the dish's preparation he just said "oh I'll be the recipe is in any good French cookbook." And sure, there are plenty of recipes for the cake/pie-esque tart I was expecting, but nothing on a separate preparation of cake and apples.

Is anyone here a savvy enough cook/eater to reduce this recipe? Does anyone have kitchen connections in the Batali/Bastianich empire and can help me figure out details? This was honestly the BEST dessert I have had in years. I'm dying to recreate it at home.

ps. I know the salted caramel ice cream it comes with is great, but I'm more concerned with the tart itself.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment