Imagine a reimagined tarte tatin, where French tradition meets time-honored goodness. This shilajit tarte tatin is more than just a dessert; it's a taste experience that awakens the senses and revitalizes the body. The subtle bitterness of the resinous shilajit blends perfectly with the caramelized sweetness of the apples, creating a perfect balance on the palate. This recipe is an ode to healthy and energizing indulgence.
The story of Tarte Tatin is well-known: a baking mishap, an oversight, and a chef—or rather, sisters—who transformed an accident into a classic of French pastry. Our modernized version adds a touch of mystery and well-being thanks to shilajit, a treasure of nature used for centuries for its revitalizing properties. Prepare to rediscover this iconic dessert with renewed energy! It's the perfect dessert for an autumn dinner or a special occasion.
At Purlema, we believe that indulging yourself can go hand in hand with taking care of yourself. This shilajit tarte Tatin is proof of that. It's easy to make, comforting, and delicious. Let yourself be tempted by this unique culinary adventure!
Ingredients
Serves 6:
- 6 apples (Reinette or Golden type)
- 150g of sugar
- 75g of salted butter
- 1 sheet of all-butter puff pastry (preferably)
- 1 small teaspoon of Purlema resin shilajit (approximately 2g)
- 1 tablespoon of water
- A few drops of lemon juice (optional)
Instructions
- Preheat the oven to 180°C (Gas Mark 6).
- Prepare the caramel: In a heavy-bottomed pan, melt the sugar with the tablespoon of water over medium heat. Do not stir at first; let the sugar dissolve and turn an amber color.
- Add the shilajit: Off the heat, gently stir the shilajit resin into the caramel. Mix gently to distribute it evenly. Be careful not to burn yourself.
- Incorporate the butter: Add the salted butter, cut into pieces, to the caramel. Mix until completely melted and incorporated.
- Arrange the apples: Peel and core the apples. Cut them into thick wedges. Arrange them attractively in the pan, on top of the caramel. Pack them tightly together. Add a few drops of lemon juice if desired.
- Cook the apples: Place the pan over medium heat and cook the apples for about 15-20 minutes, until they are tender and lightly caramelized. Watch carefully to prevent the caramel from burning.
- Cover with pastry: Remove the pan from the heat. Roll out the puff pastry on a lightly floured work surface. Cut out a circle slightly larger than the diameter of the pan. Cover the apples with the pastry, tucking the edges inside the pan.
- Bake: Bake the pie for 25-30 minutes, or until the pastry is golden and crispy.
- Unmold: Remove the tart from the oven and let it cool for a few minutes. Place a serving plate over the pan and carefully invert the tart. Be careful, the caramel may be very hot!
- Serving: Serve the Tatin tart warm or cold, accompanied by a scoop of vanilla ice cream or a dollop of thick cream.
Chef's Tips
- For an even crispier puff pastry, you can prick it with a fork before placing it on the apples.
- If you don't have salted butter, you can use unsalted butter and add a pinch of fleur de sel to the caramel.
- Feel free to vary the pleasures by using other varieties of apples, such as Granny Smith for a touch of acidity.
- For a more elegant presentation, you can sprinkle the tart with icing sugar before serving.
- For an even more decadent tart, add crushed caramel walnuts.
Conservation
Tarte Tatin can be kept at room temperature for 24 hours, or in the refrigerator for 2 to 3 days. To reheat it, place it in a low oven for a few minutes.
"Simplicity is the ultimate sophistication." - Leonardo da Vinci. This Tarte Tatin, revisited with shilajit, is a perfect illustration of this.
Looking for more healthy and delicious recipes? Head over to our recipe blog for more inspiration. And to learn more about the benefits of shilajit, check out our information blog .
Ready to revitalize your favorite dessert? Discover Purlema shilajit resin and take your culinary creations to a new level. Click here to learn more.
