November 18, 2022

Elizabeth’s Cherry Tomato Tartes Tatin

Recipe: Bonnie Stern & Anna Rupert

“Elizabeth Pizzinato is a friend who has the most amazing holiday open house every year. This is one of the things she makes, and we fell in love with it. They’re so easy and delicious, and they look sensational. They’re a wow!” — Bonnie Stern


Puff Pastry

  • 1 1/2 cups cold butter
  • ⅔ cup water
  • 2 cups all-purpose flour, plus more for dusting surface
  • 3/4 tsp kosher salt

Tomato Tartes Tartin

  • ⅓ cup butter
  • 2 shallots, finely chopped (about 1/4 cup)
  • 3 tbsp balsamic vinegar
  • 2 tbsp light brown sugar
  • 3 cups cherry tomatoes (about 1 lb.), halved
  • Kosher salt and freshly ground black pepper
  • 24 tiny sprigs fresh thyme
  • 1/2 lb. puff pastry (store-bought puff pastry or see above)


Yield: Makes 24 Tarts


  1. Cut 1 1/4 cups of cold butter into 1/4″ cubes and refrigerate for 30 minutes. Also refrigerate ⅔ cup of water. Place 2 cups of all-purpose flour in food processor with 3/4 tsp of kosher salt, add 1/4 cup (2 oz.) of diced cold butter and pulse 8 times.
  2. Add remaining diced butter and pulse twice, just to distribute into flour. Drizzle cold water over flour and pulse 5 or 6 times. Turn mixture out (it will be crumbly) and gather into rough rectangle.
  3. Flour work surface and roll rough dough into 12″ x 18″ rectangle. Fold into thirds, lengthwise, roll up from short end and press into rough square. Wrap well and refrigerate for a few days, or freeze.


  1. Melt butter in large skillet set over medium heat. Add shallots, balsamic vinegar and sugar. Cook for a few minutes, or until shallots are tender, then add tomatoes. Season with salt and pepper. Cook until tomatoes are caramelized and starting to collapse, about 5 to 8 minutes.
  2. Butter or spray 24-cup mini-muffin pan. (If you don’t have a mini-muffin pan, make these double the size in a regular size 12-cup muffin pan.) Preheat oven to 400F.
  3. Place sprig of thyme in each muffin cup. Add 2 or 3 tomato halves and some of the juices. Let tomatoes cool in pan to room temperature.
  4. Roll out puff pastry on lightly floured work surface to thickness of 1/4″ or thinner. Using a 2 1/2″ round pastry cutter, cut out 24 rounds. Gently press rounds into muffin cups on top of tomatoes.
  5. Bake for 15 to 20 minutes, or until browned. Cool for 5 minutes on wire rack. Scoop and turn tartes tatin out of muffin pan one at a time, using fork and spoon, so that tomatoes are on top. Serve warm or at room temperature.
Author: Alexandra Whyte

Tyler Anderson


Recipe excerpted from Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert, published by Appetite by Random House, an imprint of Penguin Random House Canada. ©2022 Bonnie Stern Cooking Schools and Anna Rupert. Food photography by Tyler Anderson. Reprinted by permission of the publisher.