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Tatin apple diplomat tart

Name: Tatin apple diplomat tart
Prep time: 1 h 33 min
Cook time: 45 min
Total time: 2 h 18 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 1 kg apple; 100 g butter; 100 g caster sugar; 300 g diplomat cream

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.

58 K 4.2/5 (5 reviews)456504

Duration

2 hours 20 min.

Difficulty

Easy

Last modified on: November 20^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour 35 min.

Cooking

45 min.

All in all

2 hours 20 min.

Preparation 1 hour 35 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	44 g RDI=68 %	185 g RDI=70 %	118 g RDI=163 %	1,103 kcal RDI=55 %	4,620 kJ RDI=55 %
Whole recipe	798 g RDI=1,229 %	3,343 g RDI=1,262 %	2,139 g RDI=2,930 %	19,861 kcal RDI=993 %	83,154 kJ RDI=993 %