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  • Writer's pictureCarlos Sarmiento

Carlos’ TarteTatin & Rosella’s Millefoglie with Alta Vista Brut Malbec

(Photo by Carlos Sarmiento)

Ever had that yearning of opening that nice bottle of bubbly and drink it with something sweet to eat? I hear ya!

In recently discovered the amazing Rosé of Malbec, a truly versatile bubbly wine that has incredible range of food pairing, even desserts!

And because one dessert is not enough, why not make two! Today, I am featuring one of my all-time favorites Tarte Tatin (or my version of it) and I am happy to introduce another favorite of mine, the millefuille or millefoglie, (depending if you like the French or Italian style). Today we see going Italian thanks to lovely friend Rosella, a magnificent cook in her own rite.

Let‘s get cooking!

Menu: Carlos’ Tarte Tatin & Rosella’s Millefoglie.

Wine pairing: Alta Vista Brut Rosé of Malbec (Mendoza, Argentina)

Serves 4


Tarte Tatin

  • Frozen puff pastry sheets (one 1.1 lbs box should do)

  • 3-4 Honey Crisp apples (thinly sliced, unpeeled)

  • 1 tablespoon of fresh lemon juice

  • 1/4 cup granulated white sugar

  • 1/4 cup raw sugar

  • 1/2 teaspoon of ground cinnamon

  • 1/4 teaspoons of kosher salt

  • Honey for drizzling

  • Powder sugar for dusting


  • 3 egg yolks

  • 3 ounces of white granulated sugar

  • 3 ounces of flour (all-purpose)

  • 2 cups of whole milk

  • lemon peel (1 lemon, try to remove as much of the white part of the peel as possible)

  • Pinch of salt

  • 2 cups of fresh strawberries, thinly sliced

  • Frozen puff pastry sheets, enough for 4 servings (to be made a day earlier and keep chilled in the fridge).


Tarte Tatin

  • Preheat oven to 425 degrees F. Line two sheet pans with parchment paper.

  • In a bowl, carefully toss the sliced apples with lemon juice, sugars, cinnamon, and salt. Set aside.

  • Cut each thawed pastry sheet into 3 rectangles (each package should come with 2 sheets). You should have 6 rectangles total.

  • Using a rolling pin, roll out each rectangle to smooth the borders and to make them wide enough to fit the apples, if needed.

  • Place the puff pastry sheets on the sheet pans, about 2-3 inches apart. Cut shallow slits around the borders (without piercing all the way through) – this will allow the borders to puff up nicely to create a "nest" for the apples.

  • Arrange the sliced apples on top of the pastry sheets inside the border, overlapping them on top of each other. Tip: The apples will release juices. Pat them dry a bit ad needed to minimize moisture on the dough.

  • Bake for 18 to 20 minutes until puffed up and golden brown. Let cool for 5 minutes. Drizzle with honey and confectioners sugar on top.


Puff pastry:

  • Cook frozen puff pastry per instructions and chill inside fridge overnight. When arranging servings, make sure pastry is cut evenly enough to make 2 layers per serving.


  • Heat the milk with lemon peel in a heavy-bottomed saucepan without letting it boil.

  • With a whisk, beat the egg yolks and sugar until they are almost white. Add the flour little by little and a pinch of salt. Add the milk (without the lemon peel) little by little, beating constantly.

  • Put everything in the pan where you heated the milk and cook over medium-low heat, stirring constantly with a wooden spoon.

  • The cream is ready when it starts to make bubbles (you will see them once you stop stirring). If it gets lumpy, use the whisk to stir and then continue cooking. Once it is ready, remove from heat and cover pan with plastic wrap and let it cook.

  • Once cream is cooled down, arrange in each individual plate the Millefoglie by first spooning some cream on the middle of the plate, next arrange some of the puff pastry, topping with cream and fresh strawberries, repeating this until you have 2 layers. Top off with some extra cream and arrange some sliced strawberries on top.

Serve it up!

These fantastic dessert dishes are meant to be serviced individually. You can always garnish both desserts with some fresh mint leaves and extra thinly sliced strawberries.

Bon Apetit! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine...

Alta Vista Brut Rosé of Malbec

(Mendoza, Argentina)

(Photo by Carlos Sarmiento)

Made exclusively with Malbec, Alta Vista’s Brut Rosé of Malbec is produced from grapes grown in the Uco Valley of Mendoza. The wine captures the fruity characteristics of Malbec while offering more floral aromas for a refreshing sparkling wine.

Tasting notes:

Visually appealing. Pearly pink, plenty of small bubbles, proof of its elegance and delicacy. In nose, it is spring, its floral notes perfectly match a soft cherry flavor. Citrus profile and full-bodied, result of the perfect combination between sweetness and low tannin.


100% Malbec

Food pairing:

Ideal to match fish, as ceviche, sushi or tiradito. It is also a perfect aperitif, or mixed with fruity cocktails and of course with citrusy desserts.

For more information, visit:


Special thanks to my friends at Kobrand Wine and Spirits for this sensational wine pairing collaboration.

Grateful to my friend Rosella for her contribution and collaboration. Mille grazie Rosella per una collaborazione eccezionale che ha prodotto un piatto dolce fantastico.

Rosella was in the food industry for years, running an Italian restaurant in Miami, the all-purpose cream recipe is the first thing Rosella learned to make at the age of 11. Follow Rosella on instagram:

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