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Tatin apple diplomat tart

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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.

5,0665/5 for 2 ratings

Grade this recipe:

54321

Last modified on: November 20^th 2019

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 those ingredients for: 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.

Keeping: 2 days at most in the fridge.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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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.

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Stage 2 - 10 min.

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

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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.

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Stage 4 - 3 min.

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

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Stage 5 - 20 min.

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

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Stage 6 - 20 min.

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

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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.

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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.

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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).

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,262 Kcal or 13,657 Kj	40 gr	394 gr	237 gr
163 %	15 %	37 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
181 Kcal or 758 Kj	2 gr	22 gr	13 gr
9 %	1 %	2 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,262 Kcal or 13,657 Kj	40 gr	394 gr	237 gr
163 %	15 %	37 %	36 %

% 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).

How much will it cost?

• For 1 tart : 5.59 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Autumn apple and plum crumble pie, Apple crisps, Four quarters (adding fruit), Apple Pie, Apple Tatin Terrine, ... All
	Diplomat cream: You can get more informations, or check-out other recipes which use it, for example:
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Plum tart, Strawberry Verveine Tart , Lemon and grated apple tart, Little lime tarts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Pecan fruit rolls , Seafood feuillantines, Grilled fillet of salmon with corn salad cream, Jam doughnuts, ... All

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