Ingredients

• Oil spray
• 1 – 2 sheets puff pastry, thawed slightly
• 4 Bravo apples, cored, halved, and thinly sliced
• 40g unsalted butter, cold, cut into cubes
• MISO CARAMEL SAUCE
• 1 cup brown sugar
• 1/2 cup thickened cream
• 80g unsalted butter
• 1 tbsp white miso paste
• FRANGIPANE FILLING
• 125g unsalted butter, softened
• 125g almond meal
• 80g caster sugar
• 1 tsp ground cinnamon
• 2 eggs, room temperature

Directions

1. Preheat your oven to 220C.

2. Spray a tart tin approx. 24 – 25cm in diameter with oil and line with the slightly thawed puff pastry. Place in the fridge until needed.

3. To make the miso caramel, place brown sugar, thickened cream and butter into a small pan and heat, stirring until smooth. Add the miso
paste and whisk in until dissolved. Cook for about 5 minutes and set aside.

4. To make the frangipane filling, add butter, almond meal, caster sugar and cinnamon to the bowl of a mixer fitted with a paddle attachment.

5. Turn on medium speed and let beat for 3 – 5 minutes whilst adding in the eggs one at a time. Take the lined tart tin out of the fridge and
spread the frangipane filling over the pastry.

6. To assemble the tart, place a slice of apple on top of the frangipane filling and press down. Overlap the slices alongside each other in a
pattern until the tart is covered. Drizzle over a generous amount of the miso caramel and spread small cubes of butter across the top.

7. Bake for 30 minutes. Serve with a dollop of cream and extra caramel.

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