Divine Cooking

Miso Caramel Apple Tart
Ingredients
4–5 apples (Honeycrisp, Pink Lady, or Granny Smith)
¾ cup sugar
3 tbsp butter
1–2 tbsp white miso (start with 1, adjust)
1 sheet puff pastry
Pinch of salt
Optional: splash of cream (for softer caramel)

Prep apples. Peel, core, halve.

Make caramel (in oven-safe pan)
Melt sugar over medium heat → amber caramel
Add butter → swirl
Whisk in miso (careful, it bubbles)
Small splash of cream for silkiness

Build the base
Pack apples tightly (cut side up at first)
Let cook 5–8 min to soften + absorb caramel

Lay puff pastry over. Tuck edges in

Bake at 375°F / 190°C for 25–30 min until golden

Flip, Rest 5 min. Invert confidently. Serve with creme fraiche or vanilla ice cream