Description
This Apple Pecan Tarte Tatin features caramelized Granny Smith apples baked under a crisp puff pastry, topped with toasted pecans and a luscious miso maple glaze. A perfect balance of sweet and tart with nutty depth, this elegant dessert combines classic French technique with a savory-sweet twist for a delightful finish to any meal.
Ingredients
Scale
Fruits and Nuts
- 4 medium Granny Smith apples
- 1 cup chopped toasted pecans
- Juice of 1 fresh lemon
Pastry
- 1 sheet (14 oz) puff pastry
Sauces and Sweeteners
- 1/2 cup dark brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 2 tbsp miso paste
- 2 tbsp pure maple syrup
Instructions
- Prep: Begin by peeling and slicing the Granny Smith apples into even segments. Toss them immediately with the juice of one fresh lemon to prevent browning and add a subtle citrusy brightness.
- Preheat oven: Set your oven to 375°F (190°C) to ensure it is fully heated by the time your tart is assembled.
- Caramelize: In a skillet, melt the unsalted butter over medium heat. Add the dark brown sugar and stir until the mixture becomes bubbly and begins to caramelize. Carefully add the lemon-tossed apple slices and cook them gently in the caramel until they are golden and tender but not falling apart.
- Assemble: Sprinkle the toasted pecans evenly over the caramelized apples in the skillet. Lay the puff pastry sheet over the apple and pecan mixture, tucking the edges carefully down inside the skillet to encase the filling.
- Bake: Transfer the skillet to the oven and bake for 25-30 minutes or until the puff pastry is puffed and golden brown.
- Prepare glaze: While baking, mix the miso paste, maple syrup, and vanilla extract to create a savory-sweet glaze.
- Finish: Once baked, remove the tart from the oven and immediately drizzle the miso maple glaze over the hot puff pastry. Allow to cool slightly before inverting onto a serving plate so the caramelized apples are on top.
Notes
- Use a heavy oven-safe skillet or cast iron pan for best caramelization and easy baking.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Be careful when handling hot caramel in the skillet to avoid burns.
- If you prefer a sweeter tart, add an extra tablespoon of maple syrup to the glaze.
- Allow the tart to rest slightly after baking to let the caramel set for cleaner slices.
