Rediscover the pleasure of a Tarte Tatin, a classic of French pastry, with a secret and revitalizing touch: shilajit. Forget the image of a simple dessert; imagine instead a dish that combines indulgence and well-being. This recipe is not just an invitation to taste; it's a flavor journey that awakens the senses and nourishes the body. The subtle bitterness of shilajit enhances the caramelized sweetness of the apples, creating an unexpected and delicious symphony of flavors.
Tarte Tatin, with its roots deeply embedded in the history of the Sologne region, is much more than just an upside-down apple tart. It's a symbol of comforting indulgence, a quintessential family dish. We've revisited this classic by adding a touch of modernity and an age-old ingredient with exceptional properties: shilajit. Prepare to surprise your guests with this bold and deliciously addictive version.
This recipe is perfect for a cozy autumn dinner, a special occasion, or simply for treating yourself. Don't hesitate to share it with your loved ones and let them discover the hidden delights of this reimagined Tarte Tatin. And remember, the secret to a good Tarte Tatin lies in the quality of the ingredients and the love that goes into it!
🎬 Discover the Recipe in Video
Ingredients
Serves 6:
- 1 kg of apples (Golden Delicious, Reinette or Gala)
- 150g of salted butter
- 180g of caster sugar
- 1 all-butter puff pastry sheet (approximately 250g)
- An amount of shilajit the size of a small pea, or approximately 0.25g (resin only)
- 1 tablespoon of water (to adjust the consistency of the caramel if needed)
Instructions
- Preheat your oven to 180°C (gas mark 6).
- Peel the apples, remove the core and cut them into quarters.
- In a heavy-bottomed pan (preferably cast iron), melt the butter over medium heat.
- Add the sugar and let it caramelize , without stirring, until it reaches a beautiful amber color. Watch carefully to prevent the caramel from burning.
- Incorporate the shilajit resin into the caramel and mix gently to dissolve it completely. Be careful, the resin must melt entirely into the caramel.
- Arrange the apple wedges tightly in the pan, on top of the caramel.
- Cook over low heat for about 20-25 minutes, until the apples are tender and lightly caramelized.
- Remove the pan from the heat and let it cool for a few minutes.
- Roll out the puff pastry on a lightly floured work surface and cut out a circle slightly larger than the diameter of the pan.
- Cover the apples with the puff pastry, tucking the edges inside the pan.
- Prick the dough with a fork to prevent it from puffing up too much during baking.
- Bake for approximately 25-30 minutes, or until the pastry is golden brown and crispy.
- Take the pie out of the oven and let it cool for a few minutes.
- Carefully turn the tart over onto a serving plate. Be careful, the caramel may be very hot!
- Serve warm, possibly accompanied by a scoop of vanilla ice cream or a dollop of thick cream.
Chef's Tips
- For an even crispier pastry, you can brush the puff pastry with a beaten egg yolk before baking it.
- If the caramel hardens too much during cooking, add a tablespoon of water to loosen it.
- Feel free to use different varieties of apples to vary the flavors and textures.
- For an even more indulgent touch, you can add a pinch of cinnamon or allspice to the caramel.
Conservation
Tarte Tatin keeps best at room temperature for 1 to 2 days. You can also store it in the refrigerator, but the pastry may soften slightly. To reheat it, place it in a low oven for a few minutes.
"Tarte Tatin is a delicious mistake, proof that even culinary accidents can give birth to masterpieces." – Anonymous
To discover more healthy and delicious recipes, visit our recipe blog . And to learn more about the benefits of shilajit, check out our information blog . You'll also find articles on lifestyle and wellness there.
