Apple tart tatin/Tarte tatin de Christophe Michalak



  • 500 ml water
  • 500 g butter
  • 500 g sugar
  • 10 apples
  • 200 g sugar (for caramel)
  • ~200 g puff pastry
  • 250 g sweetened whipped cream
  • 150 g apricot/apple glaze

Using a rolling pin roll the puff pastry out to an circle, about 20 cm in diameter (or 26cm), the same size with your tart tin. Transfer to a cookie sheet lined with baking paper, dock it with a fork and refrigerate.

Put 1/3 of sugar into a saucepan, over a medium heat and leave it till the edges start to liquefy. Molten sugar is seriously hot!

Do not stir. Once there are larger patches of molten sugar, just swirl the pan, dragging the dry sugar into the wet, until even. Add again 1/3 of sugar and just swirl. Once melted, add the remaining sugar. Once you obtain a nice color, remove from heat. It will quickly turn darker, so pay attention. Burnt caramel is bitter.

Pour the caramel into your 20 cm tart tatin mold ( I used a 26 cm one) and coat it. Allow to cool.

Peel and core the apples. Cut into quarters.

Bring to a boil the water, sugar and butter. Add apples and poach them for 10 minutes. Remove them using a slotted spoon.

Arrange apples into your tart tatin mold, on top of caramel.




Retrieve the chilled pastry from the refrigerator and place it on top of the apples, pinch the edges and lift the pastry up a bit, on the edges of the mold (this prevents it from shrinking when baked).

Bake for 30 minutes at 220℃, or until the dough is golden brown and crispy.

Place a serving platter upside down on top of the pastry and carefully flip the platter and the pan over. Let the tart fall gently out of the pan.
Slice tart into individual pieces and garnish with a dollop of Chantilly.



Glaze it if you want.