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.
34K 5 4.2
Last modified on: November 20th 2019
Keywords for this recipe:For 2 tarts, you will need:
- 1
2 2⁄3 cups Sweetcrust pastry (pâte sablée) - 2
8 ½ cups apple - 3
1 cup butter - 4
1 cup caster sugar - 5
teaspoon Diplomat cream
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 33 min. | 45 min. | 2 hours 18 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour
Roll out 2 2⁄3 cups 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 8 ½ cups 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 1 cup butter, then add 1 cup 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 1 cup butter, then add 1 cup 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 teaspoon 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,872 Kcal or 28,772 Kj | 235 gr | 1,274 gr | 702 gr |
| 344 % | 91 % | 120 % | 106 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 191 Kcal or 800 Kj | 7 gr | 35 gr | 20 gr |
| 10 % | 3 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,436 Kcal or 14,386 Kj | 118 gr | 637 gr | 351 gr |
| 172 % | 45 % | 60 % | 53 % |
How much will it cost?
- For 2 tarts : 11.18 €
- Per tart : 5.59 €
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: You can check-out other recipes which use it, like for example: Tarte Jurassienne, Windfall apple jelly, Far Normandy-Brittany, Apple and almond gratin, Stewed apple (compote), ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Bounty-style tart for Alison, Plum tart "En passant par la Lorraine", Strawberry tart, Pear tart with almond cream, ... All |
 | Diplomat cream: You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Chocolate eclairs, Polenta with spinach and soft-poached egg, Butter cream, Mont d'or in brioche, ... All |
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