Tatin apple diplomat tart


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.
40 K 4.2/5 (5 reviews)
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Last modified on: November 20th 2019
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 45 min.
All in all: 2 hours 20 min.
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Step by step recipe


Stage 1 - 1 hour
Tatin apple diplomat tart
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.
Tatin apple diplomat tart
Peel 1 kg apple, cut into quarters and remove the core.

Stage 3 - 5 min.
Tatin apple diplomat tart
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.
Tatin apple diplomat tart
Add the apple pieces and pack tightly, though they should all be in contact with the butter and sugar mixture.

Stage 5 - 20 min.
Tatin apple diplomat tart
Leave to cook like this, simmering until the sugar begins to caramelize around the edge of the pan.

Stage 6 - 20 min.
Tatin apple diplomat tart
Turn the heat off and transfer the pan to the oven for about 20 minutes.

Stage 7
Tatin apple diplomat tart
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.
Tatin apple diplomat tart
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.
Tatin apple diplomat tart
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.
Tatin apple diplomat tart
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe800 RDI=310 %3,340 RDI=320 %2,140 RDI=320 %19,860 RDI=990 %83,150 RDI: 990 %
Per 100 g40 RDI=20 %190 RDI=20 %120 RDI=20 %1,100 RDI=60 %4,620 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 5.60 €

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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)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Exotic fruit tart, Chocolate tart, Apple amandine tarts from Brélès, Pistachio custard tart, ... See them all 43

Diplomat cream
Diplomat cream

You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, ... See them all 1

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