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.
6,9345/5 for 2 ratings
Grade this recipe:

Last modified on: November 20th 2019

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Step by step recipe


Stage 1 - 1 hour
Tatin apple diplomat tart : Photo of step #1
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 : Photo of step #2
Peel 1 kg apple, cut into quarters and remove the core.

Stage 3 - 5 min.
Tatin apple diplomat tart : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
Turn the heat off and transfer the pan to the oven for about 20 minutes.

Stage 7
Tatin apple diplomat tart : Photo of step #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.
Tatin apple diplomat tart : Photo of step #8
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 : Photo of step #9
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 : Photo of step #10
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 valueProteins CarbohydratesFats
3,262 Kcal or 13,657 Kj40 gr394 gr237 gr
163 %15 %37 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
181 Kcal or 758 Kj2 gr22 gr13 gr
9 %1 %2 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
3,262 Kcal or 13,657 Kj40 gr394 gr237 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Caramelised apple pie, Rolled chestnut and apple brioche, Rice pudding with fruit and nuts, Tarte Normande, Cochelin d'Evreux, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Peach and green tea tart, How to bake blind a pastry cake , How to roll out pastry for a tart, Lemon and grated apple tart, ... All
Diplomat creamDiplomat cream: You can get more informations, or check-out other recipes which use it, for example:
ButterButter: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Roscoff loaf, Loaf for "les filles'", Corsican tarts, Spinach Mornay, ... All

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