Molly Baz's Miso Apple Tart

“Reprinted from Cook This Book. Copyright © 2021 by Molly Baz. Photographs copyright © 2021 by PEDEN+MUNK. Published by Clarkson Potter, an imprint of Random House.”


ingredients

Produce:

  • 2 large Pink Lady or Granny Smith apples (about 1½ pounds)

Dairy:

  • 3 tablespoons (42g) unsalted butter, at room temperature
  • 1 large egg
  • ¼ cup (60g) heavy cream

Frozen:

  • 1 sheet store-bought puff pastry, thawed overnight in the refrigerator
  • Vanilla ice cream, for serving (optional)

Pantry:

  • 2/3 cup packed (148g) dark brown sugar
  • 3 tablespoons almond butter
  • 2 tablespoons white miso paste
  • All-purpose flour, for dusting
  • 1 teaspoon (5g) vanilla extract
  • Flaky sea salt

prep

Position a rack in the center of your oven. Preheat the
oven to 400°F. Line a rimmed baking sheet with
parchment paper.

 

Make the almond butter frangipane:

  • Combine 1 tablespoon (14g) butter and 1⁄3 cup (74g)brown sugar in a medium bowl. Using a rubber spatula, work the two together, spreading them along the sides of the bowl until the mixture is homogeneous. Add 3 tablespoons almond butter and 1 tablespoon white miso and continue to paddle and mash with your spatula until well combined.
  • Add 1 egg to the mixture, switch to a whisk, and whisk the egg into the almond mixture.

 

Prep the apples: Cut the flesh from 2 large apples in 4 lobes, cutting around the core. Discard the cores. Arrange the apple lobes, cut-sides down, on the cutting board and slice the apples lengthwise into 1⁄8-inch-thick pieces, keeping them arranged in their lobes so they are easy to fan out.

 

Roll out and assemble: 

  • Lightly flour your work surface. Using a wine bottle, cocktail shaker, or rolling pin, roll 1 thawed puff pastry sheet into a 9 × 13-inch rectangle. Transfer the puff pastry to the parchment-lined baking sheet.
  • Using a small spoon, spread the almond paste in an even layer over the surface of the puff pastry, leaving a ½-inch border.
  • Arrange the apples on the tart, fanning them out as you place them on the tart in a helter-skelter pattern— leaving the ½-inch border. You may have some slices left over—those are chef snacks!
  •  Transfer to the fridge to chill for 15 minutes.

 

Make the miso glaze: In a small saucepan, combine ¼ cup (60g) heavy cream, 1⁄3 cup (74g) dark brown sugar, 2 tablespoons (28g) butter, and 1 tablespoon white miso. Cook over medium-low heat, swirling the pan frequently, until the butter melts. Whisk constantly until the mixture comes to a simmer, the sauce is smooth, and the sugar dissolves, about 1 minute longer. Remove the pot from the heat and whisk in 1 teaspoon (5g) vanilla.

 

Glaze the apples:

  • Remove the pastry from the refrigerator.
  • Using a pastry brush, generously brush the apples with the miso glaze. You will have some left over; reserve the remainder.

 

Bake: Bake until the apples are softened, the almond paste has puffed slightly, and the edges of the pastry are puffed and deeply golden brown, 25 to 35 minutes. Let cool.

 

Serve: 

  • Just before serving, brush the apples with the remaining miso glaze (if it’s cold and thick at this point, you may need to gently rewarm the glaze over medium heat to loosen it up again).
  • Sprinkle the top with flaky sea salt. Cut the pastry into squares and serve, preferably with vanilla ice cream.

 

Note: It’s important that the puff pastry go into the oven as cold as possible. Warm butter melts faster and doesn’t release a puff of steam like cold butter does as it cooks, and that steam is what makes the puff pastry “puff.”