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Irresistible Miso Caramel Apple Tart

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A delicious fall dessert featuring tender spiced apples in a buttery crust, drizzled with a luscious miso caramel sauce for a unique savory-sweet flavor combination.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 2–3 tbsp ice-cold water
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 5–6 medium-sized apples, peeled, cored, and thinly sliced (Honeycrisp or Granny Smith)
  • ¼ cup (50g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) water
  • 3 tbsp unsalted butter
  • ¼ cup (60ml) heavy cream
  • 1 tbsp white miso paste

Instructions

  1. Make the crust: In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or food processor to mix until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and chill for at least 30 minutes.
  2. Prep the apples: Peel, core, and slice your apples thinly. Toss them in a bowl with the sugar, flour, cinnamon, nutmeg, and lemon juice until well-coated.
  3. Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges and trimming any excess. Chill again for 15 minutes.
  4. Preheat the oven: While the crust chills, preheat your oven to 375°F (190°C).
  5. Assemble the tart: Arrange the apple slices in concentric circles inside the crust, slightly overlapping them. Brush the apples lightly with melted butter and sprinkle a bit of sugar on top for added caramelization.
  6. Bake: Place the tart in the oven and bake for 40-50 minutes, or until the apples are tender and the crust is golden brown.
  7. Make the miso caramel: While the tart bakes, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture bubble until it turns a deep amber color. Remove from heat and whisk in the butter and heavy cream. Stir in the miso paste until smooth.
  8. Cool and drizzle: Once the tart is out of the oven, let it cool for 10-15 minutes on a wire rack. Drizzle the miso caramel generously over the apples. Serve warm or at room temperature.

Notes

[‘Chill your crust to ensure a flaky texture.’, ‘Use a mandoline for even apple slices.’, ‘Watch the caramel closely to prevent burning.’, ‘Avoid overfilling the tart to prevent sogginess.’, ‘Taste your apples and adjust sweetness if needed.’]

Nutrition

Keywords: Miso caramel, apple tart, fall dessert, Thanksgiving dessert, miso dessert, caramel apple tart

Find it online: https://fuzzyforker.com/irresistible-miso-caramel-apple-tart-recipe-for-fall/