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 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
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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,436 Kcal or 14,386 Kj | 118 gr | 637 gr | 351 gr |
| 172 % | 45 % | 60 % | 53 % |
| 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 1 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: Cochelin d'Evreux, Brioche Tatin, Ramekins with almonds, apples and lemon, Apple-almond shortbread tart, Caramelized apple rice pudding, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Pistachio custard tart, Peach and green tea tart, Tarte Jurassienne, Tarte Bourdaloue, ... 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: Sautéed green vegetables, Loaf for "les filles'", How to prepare cockles, Apple and almond cake, Puff or flaky pastry (pâte feuilletée), ... All |
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.607K 24.4 2 hours 34 min. June 26th 2019
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.734K 313.7 36 min. January 27th 2017
Tartiflette
A personal version of a classic recipe from Savoy.584K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.