Name: Miso Apple & Pecan Tarte Tatin Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
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

Jump to Recipe

Introduction

This Miso Apple & Pecan Tarte Tatin offers a delightful twist on a classic French dessert. The combination of sweet caramel, savory miso, tender apples, and crunchy pecans creates a rich and balanced flavor that’s perfect for any occasion.

A round upside-down pastry tart on a white plate, with a caramelized glossy brown top layer made of large soft pear halves arranged in a circle, each surrounded by clusters of shiny dark brown pecan nuts. The pastry beneath is golden-brown and flaky, visible slightly around the edges where caramel sauce drips onto the white marbled surface. A purple cloth is partly visible at the top left corner and a metal spatula is placed near the bottom left. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Roll out the pastry to fit a roughly 20cm ovenproof frying pan and cut out a disc the same size. Place the pastry disc in the fridge to chill while you prepare the filling.
Step 2: Heat the frying pan over medium heat and scatter in the sugar. Gently swirl the pan to melt the sugar without stirring, to avoid crystallization. When the sugar turns a deep amber caramel, stir in the butter and miso until combined. If the mixture splits, add 1 tablespoon of hot water over low heat and stir gently to bring it back together.

Step 3: Once the caramel is golden and bubbling, add the pecans and stir briefly. Arrange the apple quarters in a single layer, cut-side up. Reduce the heat to medium-low, cover with a lid, and cook for 15 minutes. Shake the pan every few minutes to prevent burning.
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 cooked through.
Step 5: Run a knife around the edge of the tart to loosen the pastry. Place a wide plate or serving tray on top of the pan, then carefully invert the tart in one smooth motion. Lift away the pan and slice the tart into wedges. Serve warm with cream or vanilla ice cream if desired.

Tips & Variations

Use firm apples like Royal Gala or Granny Smith for the best texture; softer apples may become too mushy.
If you prefer a nuttier flavor, try substituting pecans with walnuts or hazelnuts.
For a dairy-free version, use a plant-based butter alternative and serve with coconut cream.

Chilling the pastry disc before baking helps prevent shrinkage and promotes even cooking.

Storage

Store any leftover tarte tatin in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave before serving. The pastry is best enjoyed fresh for optimal crispness.

How to Serve

A round tart sits on a white plate over a white marbled surface with a purple cloth nearby. The tart has a golden-brown crust that forms the base and edges. On top, there are two layers: the bottom layer is a thick, shiny, deep amber caramel sauce that covers the crust and drips slightly over the edge of the plate. Above this are nine glossy, soft, light brown caramelized apple slices evenly spaced in a circular pattern. Between and on top of the apples are clusters of dark brown, glossy pecan halves arranged neatly, adding texture and contrast. The whole tart looks rich and sticky with a warm color palette. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso?

White miso is preferred here because of its mild, slightly sweet flavor. Darker misos have a stronger taste that can overpower the dessert, but you can experiment if you enjoy bolder flavors.

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

You can use any ovenproof skillet or a small ovenproof baking dish. Just be sure to shape and size the pastry to fit the pan you are using.