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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.
58 K 4.2/5 (5 reviews)456504
Last modified on: November 20th 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
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 45 min.
All in all: 2 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
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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.
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.
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.
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.
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 recipe | 798 RDI=1,229 % | 3,343 RDI=1,262 % | 2,139 RDI=2,930 % | 19,861 RDI=993 % | 83,154 RDI: 993 % |
| Per 100 g | 44 RDI=68 % | 185 RDI=70 % | 118 RDI=163 % | 1,103 RDI=55 % | 4,620 RDI: 55 % |
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)
Apple
Like these other recipes: Apple semelles (flat apple tarts), Invisible apple cake, Lemon and grated apple tart, Apple-almond shortbread tart, Apple custard tart, ... See them all 62
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Rhubarb-hazelnut tart, Shortbread apple tart, Tarte Bourdaloue, Mini almond-morello tarts, ... See them all 45
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
Butter
Like these other recipes: Sea bass fillet Cretan style, Cookies of the Camisards, Avocado mousse with sorrel, Gâteau Breton (Brittany butter cake), The strange gratin, ... See them all 498
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