Which miso is best to use for this tarte tatin?

For this tarte tatin, it's best to use shiro miso (white miso) if you like a mild, slightly sweet umami flavour. If you prefer a deeper, more intense, and slightly saltier taste that powerfully contrasts with the sweet caramel, then opt for genmai miso (brown rice miso).

How do I prevent my tarte Tatin from sticking to the pan?

Make sure you spread the caramel with the miso evenly over the bottom of the baking tin immediately. After baking, let the tart cool down for only a very short time (a few minutes) before turning it over. If the caramel gets too cold, it will solidify and the tart will stick to the tin. After turning it over, firmly tap the bottom of the tin to release the apples.

Why should I prick holes in the puff pastry?

By pricking holes in the puff pastry with a fork, the steam coming from the apples can escape during baking. This keeps the pastry crispy and airy instead of becoming soggy from the apple moisture.

Can you make this miso tarte Tatin ahead of time?

You can best serve the tarte tatin fresh and lukewarm for the ultimate taste experience and a crispy crust. Do you still want to do some preparation? Peel the apples in advance and make the miso caramel. Only bake the tart just before serving.

Tarte tatin with sea salt and Miso

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35min + 45min baking

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Next Level

The French tarte tatin is an absolute classic among apple pies, but in this recipe, we take it to a whole new level! This tarte tatin with sea salt and miso combines the sweetness of caramelized Boskoop apples with the deep, savory umami flavor of Asian miso paste. Topped with a pinch of fleur de sel and a crispy puff pastry crust, this is the ultimate dessert for those who love a surprising twist. Although the flavor is absolutely next level, the recipe is surprisingly quick and easy to make. Perfect for impressing!

Ingredients

What do you need?

Quantity: 6P

1 kg Boskoop apples
40 g butter
100 g fine sugar
1 tbsp shiro miso or genmai miso for a more intense flavor
1 sheet of ready-made puff pastry
0.5 tsp fleur de sel