Description

This Miso Caramel Apple Tart is a delightful twist on the classic apple dessert, featuring a rich, umami-infused caramel sauce made with miso paste. The tart combines tender, cinnamon-spiced apples with a luscious miso caramel topping, all encased in a flaky double pie crust. Perfect for fall or any time you want a unique, flavorful dessert that blends sweet and savory notes beautifully.

Ingredients

Scale

Pie Crust

2 pre-made pie crusts (9-inch)

Apple Filling

4 medium apples, peeled, cored, and thinly sliced (about 4 cups)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt

Miso Caramel Sauce

1/2 cup granulated sugar
1/4 cup unsalted butter
1/4 cup miso paste (white or yellow)
1/2 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart.
Prepare Apple Mixture: In a large bowl, toss the thinly sliced apples with lemon juice, ground cinnamon, and salt to evenly coat and prevent browning. Set aside.
Make Miso Caramel Sauce: In a medium saucepan over medium heat, melt together sugar and unsalted butter. Stir constantly until the mixture reaches a deep amber color, about 5-7 minutes, being careful not to let it burn.
Finish Sauce: Remove the pan from heat. Whisk in the miso paste until smooth. Gradually stir in the heavy cream and vanilla extract until fully combined and creamy.
Assemble Tart: Place one pre-made pie crust into a 9-inch tart pan. Arrange the apple slices on the crust in a circular pattern. Pour the miso caramel sauce evenly over the apples.
Top and Seal: Cover the apples with the second pie crust. Cut slits in the top crust to allow steam to escape during baking. Crimp the edges to seal the tart neatly.
Bake Tart: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender when pierced.
Cool and Serve: Allow the tart to cool for at least 15 minutes before slicing to let the caramel set and avoid sogginess.

Notes

Using white or yellow miso paste lends a mild, sweet umami flavor without overpowering the caramel.
Be cautious when making caramel; continuous stirring and monitoring color prevents burning.
Peeling and thinly slicing apples ensures even cooking and a delicate texture.
Allow the tart to cool before cutting to maintain structure and avoid a runny filling.
Serve with vanilla ice cream or whipped cream for an extra indulgence.