Description

This Apple Pecan Tarte Tatin is a delightful twist on the classic French dessert, featuring tender, caramelized Granny Smith apples and toasted pecans on a flaky puff pastry base. A rich caramel glaze made from brown sugar and butter, enhanced with miso paste and maple syrup, adds a unique depth of flavor. Perfectly baked to a golden brown and drizzled with a luscious glaze, this tarte offers a perfect balance of sweet, tart, and nutty notes—ideal for impressing guests or enjoying a cozy treat at home.

Ingredients

Fruit and Topping

4 medium Granny Smith apples
Juice of 1 fresh lemon
1 cup chopped toasted pecans

Pastry

1 sheet (14 oz) puff pastry

Caramel Sauce

1/2 cup dark brown sugar
1/4 cup unsalted butter

Miso Glaze

2 tbsp miso paste
2 tbsp pure maple syrup
1 tsp vanilla extract

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Instructions

Prep: Preheat your oven to 375°F (190°C). Peel and slice the Granny Smith apples into even, thin wedges, then toss them with the fresh lemon juice to prevent browning and add brightness.
Caramelize: In a skillet, melt the unsalted butter over medium heat. Add the dark brown sugar and cook until the mixture is bubbly and turns a rich caramel color. Carefully add the apple slices to the caramel and cook until the apples are golden and slightly softened, about 5-7 minutes.
Assemble: Sprinkle the toasted chopped pecans evenly over the caramelized apples in the skillet. Then, carefully cover the apple and pecan mixture with the puff pastry sheet, tucking the edges down around the filling to encase it.
Bake: Place the skillet in the preheated oven and bake for about 25-30 minutes, or until the puff pastry is golden brown and fully puffed.
Glaze: While the tarte is baking, prepare the miso glaze by whisking together the miso paste, pure maple syrup, and vanilla extract until smooth.
Serve: Once the tarte is baked, remove it from the oven and let it cool slightly. Drizzle the miso glaze over the top immediately for a glossy finish and an extra layer of savory sweetness.

Notes

Use Granny Smith apples for their tartness and ability to hold shape when cooked.
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant and lightly browned.
Carefully handle the caramel as it will be very hot.
If you don’t have a skillet that’s oven-safe, transfer the caramelized apples and pecans to a baking dish before placing the puff pastry on top.
The miso glaze can be adjusted by adding more maple syrup if you prefer a sweeter finish.
Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.