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.
17K 5 4.2
Grade this recipe:

Last modified on: November 20th 2019

Keywords for this recipe:DessertTartApplesTatinDiplomatCaramelPastry
For 2 tarts, you will need:

Change these quantities to make: 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.
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Step by step recipe


Stage 1 - 1 hour
Tatin apple diplomat tart : Photo of step #1
Roll out 600 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 2 kgs 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 200 g butter, then add 200 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 600 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.
Keeping
2 days at most in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,524 Kcal or 27,315 Kj229 gr1,244 gr678 gr
326 %88 %117 %103 %
Per 100 g
Energetic valueProteins CarbohydratesFats
181 Kcal or 758 Kj6 gr35 gr19 gr
9 %2 %3 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
3,262 Kcal or 13,657 Kj115 gr622 gr339 gr
163 %44 %59 %51 %
% 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 2 tarts : 11.18 €
  • Per tart : 5.59 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Express apple tart, Caramelised apple pie, Apple and Blackcurrant Brioche Pies, Comtoise apple charlotte, Stewed apple (compote), ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Cherry and pistachio tarts, Apple amandine tarts from Brélès, Lemon Tart / Meringue Pie, Plum tart "En passant par la Lorraine", ... 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: Winemaker's toast, Parcels of fish fillet in spinach, Harvest Gratin, Fillet of pollack cooked in two stages, Beurre d'escargot, ... All
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