COOKLY.RECIPES
Apple Tart, Baked to Order
Olesia Hryhorenko
Pastry chef, Prymorskyi Bistro, Odesa, UA
O
LEGEND

Apple Tart, Baked to Order

2 h total45 min hands-onServes 6Medium

$14.99top of the ladder
Verified cooks
515
Nailed it
92%
Tier now
LEGEND
Ceiling
$14.99

This recipe has reached the top of the ladder

LEGEND → —

Baked in the oven for thirty minutes when ordered, served with seasonal berries, caramel and vanilla ice cream.

WHAT YOU GET

  • The chef's hidden note — the technique no cookbook prints
  • Every component built from scratch, each with its own spec
  • Films on choosing and judging the produce before you buy it
  • Gross and net gram weights for every ingredient, per portion
  • Time and temperature at each stage, as run in the restaurant
  • A photo at every step that can go wrong
  • Substitutions for anything hard to find where you live
  • What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment
Stand mixer or hand whisk, Oven thermometer, Baking tin or tray, Fine sieve
Allergens
Gluten, Milk, Egg
Method
16 steps · 13 photographed · 4 filmed
Components
2 made from scratch
Films
3, 10 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Base

Film

The dough, meringue or crumb that everything sits on, made and chilled first.

A warm base takes a cold filling badly. The order is the recipe.

  • Wheat flour000 g
  • Butter000 g
Steps
4
Time
40 min
Hands-on
20 min

Makes One tin

Up to 1 day ahead

Weights and method unlock on purchase

Filling or sauce

Whisked, cooked or reduced to the exact point where it holds a line drawn through it.

Under and it runs, over and it splits. The line test is the only one that works without a thermometer.

  • Butter000 g
  • Sugar000 g
Steps
4
Time
30 min
Hands-on
20 min

Makes For one tin

Up to 2 days ahead

Weights and method unlock on purchase
WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

  • Wheat flour000 g
  • Butter000 g
  • Sugar000 g
  • Eggs000 g
  • Apples000 g
The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 10 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING3:00

Butter, cream and which fat percentage to buy

TECHNIQUE4:00

Reading a custard or meringue by the spoon

KIT3:00

Oven thermometer: why every oven lies

METHOD

STEP BY STEP — 16 STEPS

13 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 16 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: pulling it from the oven while the middle still wobbles — step 10 of 16.

  1. 01

    Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.

    Free preview
  2. 02
  3. 03
  4. 04
  5. 05
  6. 06
  7. + 10 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Olesia Hryhorenko watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

  1. 01

    Resting overnight, always

    What to do about it
  2. 02

    Cutting with a hot dry knife

    What to do about it
  3. 03

    Serving ten minutes out of the fridge

    What to do about it
The chef's hidden note

Oven temperature as measured, not as dialled, and the resting time before it is cut.

Written by Olesia Hryhorenko. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

515 verified cooks · 92% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

515 people cooked it, 92% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription