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.