Miso Apple & Pecan Tarte Tatin Recipe

Introduction

This Miso Apple & Pecan Tarte Tatin is a delightful twist on the classic French dessert. The combination of caramelized apples, crunchy pecans, and a touch of savory miso adds depth and richness to the sweet, buttery puff pastry. Serve it warm with cream or vanilla ice cream for a comforting treat.

Ingredients

• 320g sheet of ready-rolled puff pastry
• 100g golden caster sugar
• 75g salted butter
• 2 tsp white miso
• 75g pecans
• 5 Royal Gala apples, peeled, cored and quartered
• Cream or vanilla ice cream, to serve

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Roll out the puff pastry until it fits a 20cm ovenproof frying pan and cut out a disc the size of the pan. Chill the pastry disc in the fridge while you prepare the caramel.
2. Step 2: Scatter the golden caster sugar into the pan and gently swirl it over medium heat to melt. Do not stir, to avoid crystallization. Once the sugar turns a deep amber caramel, add the butter and white miso and stir to combine. If it splits, stir in 1 tbsp hot water over low heat until smooth.
3. Step 3: When the caramel is golden and bubbling, stir in the pecans. Arrange the apple quarters cut-side up in a single layer in the pan. Reduce the heat to medium-low, cover the pan with a lid, and cook for 15 minutes, shaking the pan occasionally to prevent burning.
4. Step 4: Remove the lid and place the chilled pastry disc on top of the apples. Prick the pastry all over with a fork. Transfer the pan to the oven and bake for 25-30 minutes, until the pastry is golden and crisp.
5. Step 5: Run a knife around the edge of the tart to loosen the pastry. Place a wide plate or serving tray over the pan and carefully invert it in one smooth motion. Remove the pan, slice into wedges, and serve warm with cream or vanilla ice cream.

Tips & Variations

• Use firm apples like Royal Gala for the best texture that holds up in cooking.
• If you don’t have white miso, a pinch of salt can be used for balance, but miso adds a unique savory depth.
• Try toasted walnuts or almonds instead of pecans for a different nutty flavor.
• Make sure to chill the pastry well before baking to help it puff beautifully and stay crisp.

Storage

Store any leftover tarte tatin covered in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp, or enjoy cold. It’s best served warm for the full caramel flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other firm apples like Granny Smith or Braeburn, but keep in mind that sweeter apples may produce a sweeter tart, while tart apples will balance the caramel nicely.

What if I don’t have an ovenproof frying pan?

You can use a similarly sized ovenproof dish or skillet. Just be sure it can safely go from stovetop to oven without issues.