Apple Miso Tart
I promise, it's that good
2 large Pink Lady or Granny Smith apples (about 700grs)
42g unsalted butter, at room temperature
1 large egg
¼ cup (60g) heavy cream
1 sheet of store-bought puff pastry, thawed overnight in the refrigerator
Vanilla ice cream, for serving (optional)
2/3 cup packed (148g) dark brown sugar
3 tablespoons almond butter
2 tablespoons white miso paste
All-purpose flour, for dusting
1 teaspoon vanilla extract
Flaky sea salt
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Preheat the Oven:
Position a rack in the centre of your oven.
Preheat the oven to 200°C.
Line a rimmed baking sheet with parchment paper.
Make the Almond Butter Frangipane:
Combine 1 tablespoon (14g) butter and 1/3 cup (74g) dark brown sugar in a medium bowl.
Using a rubber spatula, mix until homogeneous.
Add 3 tablespoons almond butter and 1 tablespoon white miso, mixing until well combined.
Add 1 egg, switch to a whisk, and whisk until incorporated.
Prep the Apples:
Cut the flesh from 2 large apples into 4 lobes, cutting around the core. Discard the cores.
Arrange the apple lobes, cut-sides down, on the cutting board.
Slice the apples lengthwise into 1/8-inch-thick pieces, keeping them arranged in their lobes for easy fanning.
Roll Out and Assemble:
Lightly flour your work surface.
Roll 1 thawed puff pastry sheet into a 9 × 13-inch rectangle using a wine bottle, cocktail shaker, or rolling pin.
Transfer the puff pastry to the parchment-lined baking sheet.
Spread the almond paste evenly over the puff pastry, leaving a ½-inch border.
Arrange the apple slices on the tart in a fanned pattern, leaving the ½-inch border.
Transfer to the fridge to chill for 15 minutes.
Make the Miso Glaze:
In a small saucepan, combine ¼ cup (60g) heavy cream, 1/3 cup (74g) dark brown sugar, 2 tablespoons (28g) butter, and 1 tablespoon white miso.
Cook over medium-low heat, swirling the pan frequently until the butter melts.
Whisk constantly until the mixture simmers, the sauce is smooth, and the sugar dissolves. About 1 minute.
Remove from heat and whisk in 1 teaspoon (5g) vanilla.
Glaze the Apples:
Remove the pastry from the refrigerator.
Using a pastry brush, generously brush the apples with the miso glaze. Reserve the remainder.
Bake:
Bake until the apples are softened, the almond paste puffs slightly, and the edges of the pastry are puffed and golden brown, 25 to 35 minutes.
Let cool.
Serve:
Just before serving, brush the apples with the remaining miso glaze. If the glaze is cold and thick, gently rewarm it over medium heat.
Sprinkle with flaky sea salt.
Cut the pastry into squares and serve, preferably with vanilla ice cream.
Note:
The puff pastry must go into the oven as cold as possible.