Miso Caramel Apple Tarte Tatin
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Miso Caramel Apple Tarte Tatin

with Creme Fraiche and Speculoos Crumbs

Cereals containing gluten

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.

Preparation Time1 hour 10 minutes
Cooking time25 minutes


serving amount

15 grams

Miso Paste

(Contains Soya)

75 grams

Caster Sugar

4 unit(s)


1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

Not included in your delivery

30 grams



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
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Small Bowl
Baking Tray
Medium Bowl



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 caramel to the edges of the tray, leaving a 2-3cm border around each side.

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

d) Evenly sprinkle over half the reserved sugar and pop into the oven 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, mix the creme fraiche and the remaining sugar in 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.

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

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