Moist, tasty apple tarte tatin recipe
Noodlies, Sydney food blog’s step-by-step video tutorial, with thanks to James Willing and Skillflip.
by Thang Ngo
Looking for an indulgent treat? Here’s a video noodlies video with step-by-step instructions, courtesy of James Willing, consulting chef with Skillflip. James’ recipe below is shown in full below.
What do you think of instruction videos like these? Should noodlies do more? Let me know in the comments section.
Follow James’ easy instructions in the video below to make this stunning, shiny treats.
If you like James’ recipe, you might be interested in his cooking classes which can be booked through Skillflip, details at the end of this post.
Apple tarte tatin recipe, James Willing
- Caster sugar 400g
- Water 50ml
- Gold Delicious Apples 7
- Butter (40g knobs) 12
- Puff pastry 6 x 7cm discs
For this recipe you will need aluminum pudding moulds approx 6cms in diameter and 6 cm deep.
1. Have pre rolled puff ready and using a circle cutter cut 6 disks and leave in fridge until required.
2. In a clean pot, place caster sugar and bring to boil. Cook until the sugar turns dark caramel, add 3 knobs of butter and swirl until combined. Pour caramel into a pudding mould, ¼ of the way and place tins aside.
3. Pre-heat oven to 215c.
4. Peel and core 6 of the apples. With the leftover apple, core the flesh out and using the flesh fill the insides of the apples with this.
5. Place tins in oven at 215c for 2 mins to re-melt the caramel if needed.
6. Place 1 knob of butter in each of the tins, then place an apple in each of the tins and cover with foil.
7. Place in the oven at 215c for 15 mins, then turn oven down to 180c for 20 mins.
8. Take apples out of the oven, remove the foil and place a disk of puff on top and tuck in the pastry into the mould around the sides of the apple.
9. Place back in the oven at 215c for 13 mins.
Take out and let cool for 5 mins and invert, serve with brandy custard enjoy!
Vanilla and Calvados Sauce, James Willing
- Vanilla 1
- Milk 480 mls
- Cream 480 mls
- Yolks 10 (170g)
- Sugar 285g
- Calvados (Apple Brandy) 50mls
1. In a large pot place vanilla and milk and cream.
2. Whisk yolk and sugar together and pour half of hot milk onto.
3. Pour back into pot and whisk on medium flame till mixture reaches 85 ̊C or coats the back of a wooden spoon. Remove from the stove.
4. Pour through fine strainer into a bowl, whisking occasionally let cool down to room temperature.
5. Put the sauce in the fridge for 2-3 hours for it to thicken up nicely.
James Willing conducts two pastry cooking classes at Skillflip:
- Perfect Pastry and Dessert Basics, it’s the 101 for those starting out
- Ultimate Pastry Master Class for the more advanced cooks
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Acknowledgement & thanks: Noodlies, Sydney food blog thanks James Willing and Johann du Toit from Skillflip for the delicious apple tarte tatin recipe and for being such good video talent!