Description
This Miso Apple & Pecan Tarte Tatin is a delightful twist on the classic French dessert, combining the sweet and tangy flavors of Royal Gala apples with the nutty crunch of pecans and a subtle umami touch from white miso. Caramelized to perfection in a buttery miso-infused caramel and baked under a crisp puff pastry crust, this tarte tatin offers a beautiful balance of textures and flavors. Serve warm with cream or vanilla ice cream for a comforting and elegant treat.
Ingredients
Scale
For the Tarte Tatin
- 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
To Serve
- Cream or vanilla ice cream
Instructions
- Prepare the Puff Pastry: Roll out the sheet of puff pastry until it is large enough to fit a roughly 20cm ovenproof frying pan. Cut out a disc of pastry the same size as the pan, then chill it in the refrigerator while you prepare the filling.
- Make the Caramel: Heat the oven to 180°C (160°C fan)/gas mark 4. Place the ovenproof frying pan over medium heat and scatter the golden caster sugar evenly into the pan. Without stirring, gently swirl the pan occasionally as the sugar melts and caramelizes to a deep amber color.
- Add Butter and Miso: Once caramelized, stir in the salted butter and white miso until fully combined. If the mixture splits, add 1 tablespoon of hot water and stir over low heat to bring it back together.
- Add Pecans: Stir the pecans into the bubbling caramel to coat them evenly.
- Cook the Apples: Arrange the peeled, cored, and quartered Royal Gala apples cut-side up in a single layer over the pecan caramel. Reduce the heat to medium-low, cover with a lid, and cook for 15 minutes, shaking the pan every few minutes to prevent burning and ensure even cooking.
- Cover with Pastry: Remove the lid, place the chilled pastry disc over the apples, and prick the pastry all over with a fork to allow steam to escape.
- Bake the Tarte Tatin: Transfer the pan to the preheated oven and bake for 25-30 minutes until the puff pastry is golden and crisp.
- Invert and Serve: Once baked, run a knife around the edge of the tarte to loosen the pastry. Place a wide plate or serving tray on top of the pan, and carefully invert the tarte tatin in one smooth motion. Lift away the pan, slice into wedges, and serve warm with cream or vanilla ice cream if desired.
Notes
- Use an ovenproof frying pan that can safely go from stovetop to oven for best results.
- If the caramel splits, gently stir in a little hot water to bring it back together.
- Shaking the pan when cooking the apples helps prevent sticking and burning.
- Pricking the pastry allows steam to escape and prevents sogginess.
- Royal Gala apples are recommended for their sweetness and texture, but any firm, sweet apple suitable for baking can be used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: French
Keywords: Miso tarte tatin, apple tarte tatin, pecan tarte tatin, caramel tarte tatin, French dessert, puff pastry dessert, baked apple dessert
