Want a twist on an apple tart? This tart starts with a buttery puff pastry base and is topped with a cinnamon scented almond frangipane filling. A layer of sliced apples is placed on top and then a generous drizzle of rich miso caramel, a twist on salted caramel!
This tart is enormous and makes at least 9 large slices to serve with ice cream. I also adored the miso caramel which is so simple to make. This is a simple caramel sauce that doesn't require a sugar thermometer or anything of the sort.
I was making this apple tart on a morning where I was standing at the kitchen counter peeling apples and bobbing them in lemon water. At around 10am every day my neighbour does their morning music ritual. For the last few months it involves sliding open their balcony door and broadcasting loud bongo music for the whole block to hear for an hour. They're not even in our apartment block but because of the configuration of our two apartments, ours is in a C shape and we look straight onto them and vice versa and it's an auditorium sort of effect. There is no privacy, nor is there any escape from the relentless bongo music. I picture Kramer from Seinfeld in there somewhere.
Their music is so loud that I've wanted to leave a note but since it is a different apartment block entirely I don't know which apartment it is. I tried to come up with other ideas to send them a message that their music was obnoxiously loud. My last idea involved shooting a paper plane at their balcony from the garden below with the big message "PLEASE TURN IT DOWN!" in cut out ransom letters but I have terrible aim. So instead, I shut all my windows and put up with the bongo music counting down the days until either we or they move.
But something different happened this weekend. That morning at 9am instead of their usual bongo music they decided to play a crooning boy band romantic hit. I was totally immune to the charms of 90's boy bands. In fact I banned the music at our wedding I hate it so much (it seriously sets off an inexplicable reaction in me). So I found having to listen to it so loudly reaaaally trying. Plus who wakes a whole block by blaring love songs in the morning? "Gaaaahhh," I said to myself trying to decide whether to turn on my own music or wait it out.
Then I heard a loud, deep male voice bellow out, "YOOOOOOO!!!". It reverberated around the apartment block and then a few seconds later, the music was turned off. Is that all I had to do? He didn't even shout anything out about the music in particular, just "Yo!". And then I realised that the simplest solution is sometimes the best. And after that, they never played their bongo music or love songs again. And we ate this tart. Win!
So tell me Dear Reader, what would you have done in this situation? Do you prefer salted caramel to regular? Have you ever tried miso in caramel?
Miso Caramel Apple Frangipane Tart
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 40 minutes
- Oil spray
- 1.5 sheets butter puff pastry, thawed in the fridge
- 1 bowl of water with 1/4 cup lemon juice
- 4 apples (I used Granny Smiths)
- 40g butter, cold, cut into cubes
Almond cinnamon frangipane filling
- 125g/4ozs. butter, softened
- 125g/4ozs. ground almonds
- 80g/2.8ozs. caster or superfine sugar
- 2 eggs, room temperature
- 1 teaspoon ground cinnamon
Miso Caramel Sauce
- 1 cup brown sugar
- 1/2 cup cream
- 80g/2.8ozs. butter
- 1 tablespoon white miso paste
Step 1 - Spray a 28.5cm x 26cm loose bottomed tart tin with oil spray and line with the puff pastry. Place in the fridge until needed.
Step 2 - Make the miso caramel sauce. Simmer the brown sugar, cream and butter until liquid and smooth and then add in the miso paste and break up to dissolve. It should take about 6 minutes to make the sauce. Set aside.
Step 3 - Then make the frangipane filling. Beat the butter, almonds and sugar together for 3 minutes or so. Then add the eggs one at a time and cinnamon. Spread the frangipane filling on top of the uncooked pastry. Place back in the fridge.
Step 4 - Preheat oven to 220C/440F. Have the bowl of lemon water ready. Peel, halve and core the apples and keep them in the water so that they don't discolour. Take one half apple and slice thinly and place on top of the frangipane lined tart pressing down. Repeat placing the apples in different directions. Drizzle with a generous amount of miso caramel sauce (I ended up using half of the quantity and then serving the tart with the rest of the sauce) and dot with butter. Bake for 30 minutes or until frangipane is puffy and baked. Serve with ice cream and extra miso caramel sauce.