Recipes by David Vartanian, Vintage Press  I  Photos by Taylor Johnson



pple season has arrived, bringing with it fall foodie dreams beyond grandma’s classic apple pie (although we love that, too!).

This month, David Vartanian of the Vintage Press shares with us an apple-pork combo that is sure to surprise and satisfy. And for dessert? Well, set aside grandma’s tried-and-true apple pie for now to make room for David’s autumn apple tart, set in a bed of caramel sauce and topped with homemade cinnamon ice cream. It’s big enough to share, but we’ll understand if you don’t want to.



  • 3 1/2-4 pounds pork rack
  • Salt and fresh ground pepper
  • 2 tablespoons vegetable oil
  • 3 Granny Smith apples, peeled, cored and sliced into 8 slices
  • 2 tablespoons sweet butter
  • 1 tablespoon fresh ginger, grated
  • 1 shallot
  • 1/4 cup calvados brandy
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 ounce sweet butter, room temperature


Preheat oven to 350 degrees.

Season the pork with salt and pepper.

Heat the oil in a heavy pan and sear the pork on all sides.

Place the pork in a roasting pan and place in the oven for 45-50 minutes until

it reaches an internal temperature of 140 degrees.

While the pork is roasting, make the sauce.

Discard any fat left in the skillet that was used to brown the pork.

Add the butter to the pan over a medium flame.

Add the apples and cook until golden in color and cooked through.

Add the ginger to the apples.

Remove pan from the flame and keep warm.

Add the shallot to the pan and deglaze with the Calvados.

Add the cream and reduce.

Add the mustard and sweet butter.

Remove the pork from the oven and let rest for 15 minutes before slicing.

Slice the pork and divide onto six warm plates.

Serve the sauce over the pork.

Place the apples on the meat and serve.



  • 4 Granny Smith apples
  • 1 tablespoon melted sweet butter
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sugar
  • 4- or 5-inch round pieces of unbaked puff pastry
  • Juice of one orange
  • Powdered sugar for dusting​


Peel and core the apples.

Dice two of the apples.

Heat the butter in a pan and add the diced apples.

Add the cinnamon and sugar.

Slowly cook the apples until soft.

Let cool.

Place the puff pastry on a parchment-lined baking sheet.

Divide the cooked apples onto each pastry.

Cut the remaining two apples into thin slices.

Arrange the slices on top of the cooked apples.

Brush the apples with the orange juice.

Dust with powdered sugar.

Bake in a 350-degree oven for 20 minutes or until the pastry is golden.

Serve with caramel sauce and cinnamon ice cream



  • 2 cups sugar
  • 2 cups water
  • 1  1/2  cups cream


Combine the sugar and water in a heavy saucepan.

Bring to a boil and cook until the sugar begins to caramelize and turns golden brown.

Reduce the heat and add the cream

very slowly.



  • 3 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 4 cinnamon sticks
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar, divided
  • 6 egg yolks


Place 2 cups of the cream, vanilla bean, cinnamon sticks, ground cinnamon and half of the sugar in a saucepan and bring to a boil.

Once the cream boils, cover the pan and remove it from the heat.

Let the mixture stand for 10 minutes before continuing with the recipe.

Place the egg yolks and the remaining sugar in a bowl and beat with an electric mixer or wire whisk until the mixture whitens and forms a ribbon.

Place the saucepan containing the cream, vanilla bean, cinnamon sticks and sugar over high heat and bring it back to a boil.

Place a little of the hot cream into the bowl with the egg yolk-sugar mixture, whisking constantly to temper the mixture as the hot cream is added.

Remove the saucepan of cream from the heat and pour the contents of the bowl into it, whisking constantly.

Return the pan to the heat and let it cook until it thickens slightly.

Do not let it boil at this point.

Remove it from the heat and continue to stir for a few minutes until it begins to cool.

Remove the vanilla bean and cinnamon sticks and stir in the remaining cup of cream.

Cool the cream completely before freezing.

Freeze in an ice cream freezer.