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.
17K 4 5
Last modified on: November 20th 2019
Keywords for this recipe:DessertTartApplesTatinDiplomatCaramelPastryFor 1 tart, you will need:
- 0
300 g Sweetcrust pastry (pâte sablée) - 1
1 kg apple - 2
100 g butter - 3
100 g caster sugar - 4
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,262 Kcal or 13,657 Kj | 115 gr | 622 gr | 339 gr |
| 163 % | 44 % | 59 % | 51 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 181 Kcal or 758 Kj | 6 gr | 35 gr | 19 gr |
| 9 % | 2 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,262 Kcal or 13,657 Kj | 115 gr | 622 gr | 339 gr |
| 163 % | 44 % | 59 % | 51 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Stewed apple (compote), Caramelised apple custards, Tarte Jurassienne, Bonnevaux apple tart, Sweet pancake rolls from Brittany, ... All |
 | Diplomat cream: You can get more informations, or check-out other recipes which use it, for example: |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Rhubarb tart, Pear, grapefruit and pistachio tart, Lemon and lime custard tart, Peach and green tea tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Puff or flaky pastry (pâte feuilletée), Mackerel rillettes, Apple Tatin Terrine, Diamond biscuits, ... All |
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