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.




Tarte of St. Tropez/Tarte tropézienne




This tart consist in a brioche, cut in half, like a sandwich, with a thick layer of mousseline cream in between.

The creator of the tart is Alexandre Micka, a famous Polish pastry chef, who brought with him, in Saint-Tropez, his grandmother’s recipe.

Micka was asked to cater for a film crew working in nearby Ramatuelle, on a film called “And God Created Woman” with, then unknown, actress Brigitte Bardot. His cream pastries were a hit, and Micka was asked to produce more and more each day. Rumor has it that it was Bardot herself who suggested Micka rename his dessert. She suggested ‘The Tarte of St. Tropez’, and voila, La Tarte Tropézienne was born.

Dough ingredients:

  • 300g flour
  • 30 g fresh yeast
  • 70 g butter
  • 1 egg
  • 25 g sugar
  • 100 ml milk
  • 5 g salt
  • egg wash and grain sugar

Knead a smooth and soft dough. Cover and let it rise 15 minutes, covered.


Pat the dough into a ~1 cm thick round. Brush with egg-wash and let it rise 1 hour, covered.


In the meantime, prepare the cream.

Mousseline cream  (german buttercream):

  • 400 g milk
  • 200 g de sugar
  • 2-3 egg yolks
  • 40 g cornstarch
  • 200 g de butter
  • 2 Tbs rose water
  • 150 g whipped cream

(German buttercream is a mix of 2/3 pastry cream with 1/3 buttercream. I added whipped cream also.)

Bring the milk mixed with 100 g sugar, to boil.

Meanwhile in a separate bowl, combine the egg yolks and 100 g sugar and whisk together. Add cornstarch.

Once the milk has boiled temper your egg mixture (slowly drizzle the hot milk in the egg mixture while whisking constantly) and return the mixture back to the stove. Whisk it constantly until it thickens. At this point you have the pastry cream base. Add rose water. Cool at room temperature. Add softened butter

If the custard is too hot, it will melt the butter.

Conversely, if you decide to chill it in the fridge make sure it is warmed to room temperature because it will seize or curdle when the butter is added.

If you have any issues, just cool or warm up (depending on the issue) the buttercream and try whipping it up again.

At the end add whipped cream. Refrigerate.

Brush again the dough, sprinkle sugar grains and bake 15 minutes at 210°C.


Completely cool on wire rack, cut in two and put mousseline cream between two layers.







You can choose to make them individual size, following the same procedure:










Jam tart/ Tarte à la confiture/Crostata di marmellata





  • 200 g flour
  • 175 g icing sugar
  • 150 g butter
  • 200 g fresh ricotta
  • 7 g baking powder
  • vanilla
  • jam (~400 ml)

Cream butter with sugar, add ricotta and vanilla.


Add sifted flour with baking powder.



Wrap in plastic wrap and refrigerate 1 hour.

Roll the dough into a sheet.

For small tarts, cut with a cutter and cover the base and 2 cm in sides. Spoon jam and cover with a star.




For a big tart, roll 2/3 of dough into a rectangle to cover the baking sheet, 25x35cm.

Roll the rest 1/3 of dough, cut stripes and arrange them on top, over jam. (here with pineapple jam, apricot, strawberry, cherry and plums jam)

Bake according to their size, until golden, at 180° C.

Apricot jam:


Pineapple jam:




Cherry jam:





Plum jam:


Checker tart with caramelised apple


The tart is delicious. The bottom is a vanilla chocolate shortcrust, it is filled with caramelised apples, pastry cream and  almond crumble on top.

For one 24cm diameter tart, we need:

Shortcrust pastry:

  • 100g butter
  • 65 g icing sugar
  • 1 egg yolk
  • 170 g flour
  • vanilla
  • 8 g cocoa

Cream the butter with sugar, add the yolks then flour. Divide in 2, add in one half vanilla, in the other one cocoa. Roll out each color in a 2 cm thick rectangle, brush one rectangle with egg white, overlay the other one, cut in strips 2 cm wide. Arrange the strips, alternate the colors. Cut squares


And arrange them on the sides.


Arrange the other squares to form a pastry sheet:


Roll out and cut the base.



Caramelised apple:

  • 2-3 cooking apples (Granny Smith)
  • 170 g caster sugar
  • 35 g butter
  • 25 g rum

Peel the apples and cut them into quarters and dices.

Heat the sugar at a low to moderate temperature until the sugar dissolves and caramelizes,   changing color to golden brown.

Add the butter:


Add the apples (better split caramel in  2 separate pans, one for dices, the other one for wedges), cook and flambé with rum.

Reserve the juice and the apples.

Pastry cream:

  • 80 g cream
  • 80 g syrup from apples
  • 3 small eggs
  • 115 g caster sugar
  • 15 g flour
  • rum

Boil the cream and add the juice reserved from the caramelised apples.

Whisk in the eggs and the sugar, then add the flour and rum.


Almond crumble:

  • 20 g butter
  • 20 g flour
  • 20 g sugar
  • 20 g almond flour

Mix the butter, sifted flour, almonds and sugar until it resembles crumbs. Refrigerate.



Bake the crust. Arrange the apple wedges, then the cream. Arrange on the edge diced apples, spread the almond crumble in the center.


Bake at 180 ° C, about 15 minutes.





Can you resist a slice?