This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
55 K 4.2/5 (5 reviews)
2 hours 20 min.
Easy
5.60 €
1 tart
5 IngredientsLast modified on: November 20th 2019
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
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 45 min.
All in all: 2 hours 20 min.
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 800 RDI=310 % | 3,340 RDI=320 % | 2,140 RDI=320 % | 19,860 RDI=990 % | 83,150 RDI: 990 % |
| Per 100 g | 40 RDI=20 % | 190 RDI=20 % | 120 RDI=20 % | 1,100 RDI=60 % | 4,620 RDI: 60 % |
How much will it cost?
- For 1 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: Nanou's apple and almond cake, Norman flambéed apples, Baked apples from St Aubin le Vertueux, Apple and whisky crumble, Apple and almond gratin, ... See them all 60
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Plum tart, How to make tart cases, Strawberry tart, Key Lime Pie for Jeremy, Plum tart "En passant par la Lorraine", ... See them all 45
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: Clementine cake, Caramelised apple custards, Naan, Pear and chocolate Paris puddings, Cantucci di Prato, ... See them all 484
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018273 K4.3 1 hour 55 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011261 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a 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.