Miso Caramel Tarte Tatin

February 23, 2020
1 Ratings
Photo by Ty Mecham
  • Prep time 25 minutes
  • Cook time 25 minutes
  • Serves 6
Author Notes

A classic French dessert from Orléans, the Tarte Tatin is the delicious result of one of the Tatin sister's mistakes: absent-minded she forgot her apple tart pastry and added it on top at the end before baking in the oven! A favourite tart of mine, and probably the dessert I've made the most, I've added miso to the caramel which brings a delicious salty umami balance to the tart. —Our Modern Kitchen

Test Kitchen Notes

OUR MODERN KITCHEN's truly genius addition of funky, sweet, complex red miso to this classic apple tarte tatin made this recipe a clear contender in our latest recipe contest, Your Best Recipe Starring Butter.

But let's not forget butter element number two: The crust comes together effortlessly but is far from basic in flavor—the minimal handling made for a delightfully flaky, crumbly crust, eager to drink in the apple juices and molten sugar.

The flip was painless, and assembly was so very enjoyable,—a lovely kind of therapy in this weird time, if you ask me. —Coral Lee

What You'll Need
  • 150 grams Flour
  • 100 grams Sugar
  • 75 grams Chilled Unsalted Butter
  • 1 Egg Yolk
  • A Pinch of Salt
  • 2 tablespoons Cold Water
  • 125 grams Unsalted Butter
  • 6-7 Granny Smith Apples
  • 2 tablespoons Red Miso Paste
  • 150 grams Sugar
  1. To make the pastry, mix the flour with the sugar and salt in a large bowl.
  2. Make a well in the centre. Cut the cold butter into small cubes, place in the centre of the well with the egg yolk. Mix together using a large spoon, and finish using your fingertips, until the mixture is sandy in texture. You can also use a food processor for this step, being careful not to overmix. Add just enough cold water to combine the mixture (maximum 2 tablespoons).
  3. Wrap the dough in cling film and leave to rest for 30 minutes to an hour in the fridge.
  4. In the meantime, melt the butter in an oven-safe, 24cm diameter dish, or a cast iron pan. Then, add the miso paste and mix well so it is incorporated and well distributed within the butter. Remove from the heat. Peel the apples, cut them in quarters, remove the core. Arrange them in the dish tightly, around the edge first and gradually work your way in.
  5. Top the apples with the sugar and cook over medium heat for 10 to 15 minutes, until the apples are cooked halfway and lightly caramelised. Remove the pan from the heat and allow to cool.
  6. Preheat your oven to 200˚C/ 185˚C fan.
  7. Take your pastry out of the fridge, and roll it out over a lightly floured surface with a rolling pin to a diameter 3cm greater than your pan, and 3mm thick.
  8. Lay the pastry over the top. Using a spatula, tuck in the excess pastry down the inside of the dish and prick three holes in the pastry to allow steam to escape.
  9. Bake in the oven for 25 to 30 minutes, until the pastry is golden brown and crisp. Allow to cool for 10 minutes before turning out from the pan - carefully inverting it using a large plate.
  10. Serve the tart warm, with a little creme fraîche or vanilla ice cream.

See what other Food52ers are saying.

  • Bar49
  • Our Modern Kitchen
    Our Modern Kitchen
  • ddre613
  • Marcie

8 Reviews

ddre613 May 11, 2020
Heya - just to check is there a typo with the filling or is it 12-14 apples in total?

Our M. May 12, 2020
Hi Debbie,

Whoops! Yes, it's a typo - 6-7 apples should be enough! We'll try and get this changed in the recipe.

Bar49 April 27, 2020
Recipe is totally confusing and unclear.
Our M. April 27, 2020
Hi Barbara,

We're sorry to hear that you found this recipe to be difficult to follow.

Perhaps if you could elaborate on what you found to be unclear we could review this in the future.
Jk P. May 11, 2020
I’m only confused about the temperature. For an American stove is that really only 200 degrees? I would have thought 350. Thank you.
Our M. May 11, 2020
We’re UK based, so use Celsius. I’d say 360 fan oven would be the ticket.

Hope that helps!
Marcie April 24, 2020
How could this recipe be only 25 minutes to make? Both the apple filling and the rolled out pie crust, and assembly? Please reveal your secrets! it would help me so much to know.
Our M. April 27, 2020
Hi Marcie,

We haven't included the resting time in the fridge for the pastry as this is hands-off time and could even be prepped the day before.

Perhaps this clears things up?