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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.

34K 5 4.2

Last modified on: November 20^th 2019

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For 3 tarts, you will need:

1 900 ml Sweetcrust pastry (pâte sablée)
2 3 litres apple
3 309.6 ml butter
4 300 ml caster sugar
5 Diplomat cream

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 1 hour

Roll out 900 ml 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 litres 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 309.6 ml butter, then add 300 ml 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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
10,308 Kcal or 43,158 Kj	353 gr	1,911 gr	1,053 gr
515 %	136 %	180 %	160 %

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 %

% 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).

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

How much will it cost?

For 3 tarts : 16.78 €
Per tart : 5.59 €

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: You can check-out other recipes which use it, like for example: Rolled chestnut and apple brioche, Apple and almond gratin, Express apple tart, Apple Tatin Terrine, Sweet pancake rolls from Brittany, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to bake blind , Simple maple-syrup tart, Parisian-style chocolate custard tart, How to roll out pastry for a tart, Citrus tart, ... 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: Cauliflower "moelleux" in ramekins, Tatin apples with mascarpone cream, Sweet pastry, Norwegian tartines, Caramelized apple and walnut cake, ... All

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