Miso Caramel Apple Tarte Tatin

Name: Miso Caramel Apple Tarte Tatin with Creme Fraiche and Speculoos Crumbs | Perfect for sharing
Total time: 1 h 10 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 pack(s) Puff Pastry Sheet; 75 grams Caster Sugar; 15 grams Miso Paste; 4 unit(s) Apple; 150 grams Creme Fraiche; 125 grams Speculoos Biscuit Crumb; 30 grams Butter

with Creme Fraiche and Speculoos Crumbs | Perfect for sharing

Get 50% off 1st box + free snacks for life!

Miso caramelised apples and Speculoos biscuit crumb are a savoury-sweet match made in heaven. Layer over puff pastry and finish with a dollop of creme fraiche for a dessert to impress guests with.

Allergens:

Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 10 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

75 grams

Caster Sugar

15 grams

Miso Paste

(Contains: Soya)

4 unit(s)

Apple

150 grams

Creme Fraiche

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)6338 kJ

Energy (kcal)1515 kcal

Fat88 g

of which saturates48.7 g

Carbohydrate167.7 g

of which sugars90.6 g

Protein15 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Medium Saucepan

•Baking Tray

•Whisk

•Medium Bowl

Instructions

a) Remove the puff pastry from your fridge and allow to come up to room temperature. Preheat your oven to 220°C/200°C fan/gas mark 7.

b) In a small bowl, reserve 4 tsp of the caster sugar.

c) In a medium saucepan, combine the miso, remaining sugar and the butter (see pantry for amount). Stir on medium heat until the butter has melted and the sugar has started to dissolve, 2-3 mins. Set aside to cool.

d) Peel, quarter, core and thinly slice the apple. TIP: The thinner you slice your apple, the more apple coverage your tarte tatin will have.

a) Unroll the pastry (keeping it on its baking paper).

b) Pour your miso caramel onto a lined baking tray, then, using the back of a spoon, evenly spread the miso caramel to the edges of the tray, leaving a 2-3cm border around each side.

c) Evenly lay the apple slices onto the miso caramel, then carefully place the puff pastry sheet over the top, pressing down the edges to secure the fillings.

d) Evenly sprinkle over half the reserved sugar and pop into the oven on the top shelf until puffed and golden, 15-17 mins.

a) When baked, remove the tarte tatin from the oven. Allow to cool until the bottom of the baking tray is cool to the touch, 25-30 mins.

b) Meanwhile, pop the creme fraiche and the remaining sugar into a medium bowl. Whisk until slightly thickened, 1-2 mins.

c) Use a knife to detach any pastry that has stuck to the sides of the baking tray, then place a large chopping board on top of the pastry. Use the chopping board to flip the tarte upside and remove the baking tray and paper to reveal the apples.

d) Portion into 6 slices and serve with dollop of sweet creme fraiche and a sprinkle of speculoos crumb.