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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.

46 K 4.2/5 (5 reviews)

2 hours 20 min. difficulté

Easy

5.60 €

3 tarts

5 Ingredients

Last modified on: November 20^th 2019

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For 3 tarts, you will need:

1 900 g sweetcrust pastry (pâte sablée)
2 3 kgs apple
3 300 g butter
4 300 g caster sugar
5 900 g diplomat cream
Total weight: 5,400 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 35 min.

Cooking: 45 min.

All in all: 2 hours 20 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 900 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 3 kgs 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 300 g butter, then add 300 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 900 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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	2,400 RDI=920 %	10,030 RDI=950 %	6,420 RDI=970 %	59,580 RDI=2,980 %	249,460 RDI: 2,980 %
Per 100 g	40 RDI=20 %	190 RDI=20 %	120 RDI=20 %	1,100 RDI=60 %	4,620 RDI: 60 %
Per tart	800 RDI=310 %	3,340 RDI=320 %	2,140 RDI=320 %	19,860 RDI=990 %	83,150 RDI: 990 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg, Nuts

How much will it cost?

For 3 tarts : 16.80 €
Per tart : 5.60 €

Change currency:

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 Pie, Caramelised apple custards, Four quarters (adding fruit), Warm apple feuillantines, Apple Batter Puddings, ... See them all 56

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Lemon and grated apple tart, Peach and green tea tart, Pear, grapefruit and pistachio tart, Two-coloured chocolate-orange tart, Blackcurrant and chestnut verrines, ... See them all 43

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: Fish petals, vegetables julienne, and beurre blanc, Cauliflower and chickpea purée, Dublin fruit scones, Soft apple cookies, Norwegian tartines, ... See them all 472

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