Tarte Tatin with sea salt and miso

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35min + 45min baking

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Tarte Tatin with a twist: caramelized apples with Umami from Miso and a touch of sea salt. Quick and simple!

Tarte Tatin with a twist: caramelized apples with Umami from Miso and a touch of sea salt. Quick and simple!
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Ingredients

What do you need?

Quantity: 6p

1 kg Boskoop apples
40 g butter
100 g fine sugar
1 tbsp Shiro Miso or Genmai Miso for a more intense taste
1 sheet ready -made puff pastry
½ tl fleur de sel

1 kg Boskoop apples
40 g butter
100 g fine sugar
1 tbsp Shiro Miso or Genmai Miso for a more intense taste
1 sheet ready -made puff pastry
½ tl fleur de sel

Preparation method

How do you make this?

Put sugar in a saucepan, melt and caramelize and extinguish with butter.

Stir well, then mix the miso and pour into the baking tin, sprinkle with salt.

Peel the apples, cut into 4 and cut Klokhuis out.

Place the quarters of apples in flower shape in the baking tin and cover the entire bottom with them.

Cut the rest of the apples into fine pieces and divide it over it.

Place the dough a small cm over the baking tin and the rest fold in loosely.

Pierce some holes so that steam can escape.

Bake for 30 minutes in preheated oven at 200 °.

Then lower to 180 ° and bake for another 15 minutes.

Allow to cool slightly, put a flat dish on the cake and turn around.

Beat on top of the bottom so that everything comes loose well and remove baking tin.

Serve slightly lukewarm.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.