1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Tatin apple diplomat tart

This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize.

34K 5 4.2

Last modified on: November 20^th 2019

Keywords for this recipe:

For 1 tart, you will need:

1 300 g Sweetcrust pastry (pâte sablée)
2 1 kg apple
3 100 g butter
4 100 g caster sugar
5 300 g Diplomat cream
Total weight: 1,800 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 33 min.	45 min.	2 hours 18 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 hour

Roll out 300 g Sweetcrust pastry (pâte sablée) and line a 9" (22 cm) square tin or mould, then bake blind.

Set aside.

Stage 2 - 10 min.

Peel 1 kg apple, cut into quarters and remove the core.

Stage 3 - 5 min.

Preheat the oven to 390°F (200°C).

Choose a large non-stick pan that can go in the oven. Put on medium heat and melt 100 g butter, then add 100 g caster sugar.

Leave until well mixed, stirring a little if necessary.

Stage 4 - 3 min.

Add the apple pieces and pack tightly, though they should all be in contact with the butter and sugar mixture.

Stage 5 - 20 min.

Leave to cook like this, simmering until the sugar begins to caramelize around the edge of the pan.

Stage 6 - 20 min.

Turn the heat off and transfer the pan to the oven for about 20 minutes.

Stage 7

Take out of the oven and check that the apple pieces are all well soaked in the caramel; if not, return to the oven for a little longer.

Stage 8 - 5 min.

Lay a sheet of cooking parchment on the worktop. Fish the burning-hot apple pieces out of the pan one by one (use 2 forks or tongs) and lay out on the paper.

Leave to cool.

Stage 9 - 5 min.

Put a layer of 300 g Diplomat cream in the bottom of the tart case (a forcing bag is ideal for this).

Stage 10 - 10 min.

Finish by arranging the tatin-style apple pieces on top of the cream.

Your tart is ready.

Remarks

If you don't have diplomat cream, confectioner's custard (crème pâtissière, or french pastry cream) will do instead, but won't be as smooth and creamy.

Keeping

2 days at most in the fridge.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,436 Kcal or 14,386 Kj	118 gr	637 gr	351 gr
172 %	45 %	60 %	53 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
191 Kcal or 800 Kj	7 gr	35 gr	20 gr
10 %	3 %	3 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,436 Kcal or 14,386 Kj	118 gr	637 gr	351 gr
172 %	45 %	60 %	53 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 tart : 6.01 $

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Comtoise apple charlotte, Caramelised apple pie, Clafoutis "Marie-Antoinette", Tatin apples with mascarpone cream, Norman flambéed apples, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Exotic fruit tart, Plum tart "En passant par la Lorraine", Apple-almond shortbread tart, Lemon and lime custard tart, ... All
	Diplomat cream: You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Moist chocolate cake, Flaky brownie brioche, Celeriac and sesame soup, Apple and almond cake, ... All

Other recipes you may also like

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
552K5 2 days 16 hours 28 min. December 23^th 2017

Cervelas salad

This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
91K4.4 54 min. December 5^th 2013

Croque-monsieur complet

This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
67K 14.1 25 min. June 14^th 2015

Linzer torte

Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
45K4.7 1 hour 5 min. November 27^th 2016

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
322K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.