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Ingredients
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Caramel and Apples
Pastry
Maple Miso Ice Cream
To Finish
Method
Caramel and Apples
- 1
Prepare apples
Peel, core, and halve 6 apples. Toss apple halves in 1 tablespoon lemon juice to prevent browning and set aside.
- 2
Make caramel in ovenproof skillet
Preheat oven to 190°C (375°F). In a 10–12 inch (25–30 cm) heavy ovenproof skillet, melt 60 g unsalted butter over medium heat. Add 100 g granulated sugar and stir constantly until sugar dissolves and mixture turns a deep amber (about 6–8 minutes). Watch carefully to avoid burning.
- 3
Add maple and salt
Remove skillet from direct heat briefly and stir in 30 ml aged maple syrup and 1 tsp fine sea salt until glossy and smooth. Return to low heat if needed to incorporate.
- 4
Arrange apples
Arrange apple halves cut-side up in concentric circles in the caramel, packing them tightly as they will shrink during cooking. Spoon hot caramel over the apples. Cook on medium-low for 10 minutes, spooning caramel over the apples occasionally to begin softening and glazing the fruit.
- 5
Pastry
- 6
Make dough
In a bowl, whisk together 200 g all-purpose flour, 15 g icing sugar and a pinch of salt. Cut 110 g cold cubed butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 7
Bind and chill
Add 40 ml ice water and 1 egg yolk, mix just until dough comes together (do not overwork). Form into a disk, wrap in plastic, and chill at least 30 minutes in the refrigerator.
- 8
Roll and trim
On a lightly floured surface, roll chilled dough to a circle about 2–3 cm larger than your skillet diameter. Trim edges straight or leave a slight overhang to tuck under.
- 9
Cover apples with pastry
Carefully drape the pastry circle over the warm apples in the skillet. Tuck the pastry edges down between the apples and the skillet rim. Using a small knife, cut a few slits in the top to allow steam to escape. Brush the pastry lightly with an egg wash if desired (combine a whisked egg yolk with a teaspoon of water).
- 10
Bake
Bake in the preheated 190°C (375°F) oven for 25–30 minutes, until pastry is golden brown and caramel is bubbling around the edges.
Maple Miso Ice Cream
- 11
Warm milk and cream
In a medium saucepan, combine 250 ml whole milk and 250 ml heavy cream. Warm over medium heat until just below simmering (small bubbles at edge), then remove from heat.
- 12
Whisk yolks and sugar
While milk warms, whisk 4 egg yolks with 60 g light brown sugar until pale and slightly thickened.
- 13
- 14
Cook custard
Stir constantly with a heatproof spatula, scraping the bottom, until custard coats the back of the spatula and reaches about 80–82°C (175–180°F) or thickens enough to leave a clear line when you run your finger across the spatula (about 6–8 minutes). Do not boil.
- 15
Finish with miso and maple
Remove from heat and whisk in 60 ml pure maple syrup, 20 g white miso paste (press through a fine-mesh sieve if necessary to remove lumps), 1 tsp vanilla extract and a pinch of salt until fully dissolved and smooth.
- 16
Chill and churn
Strain the custard through a fine-mesh sieve into a bowl to remove any coagulated bits. Chill the mixture thoroughly in an ice bath, then refrigerate until cold (at least 3 hours or overnight). Churn in an ice cream maker according to manufacturer’s instructions, then transfer to a container and freeze until firm (2–4 hours).
To Finish
- 17
Invert tarte tatin
When pastry is golden and apples are tender, remove skillet from oven and let sit 5 minutes to settle. Carefully invert a serving platter over the skillet (use oven mitts), then quickly and confidently flip the skillet and platter together so the tart releases onto the platter with caramelized apples on top. If any apples stick, remove and reposition.
- 18
Garnish and serve
Dust lightly with 1 tbsp powdered sugar if desired and scatter 1 tsp flaky sea salt over the top for contrast. Serve warm slices with generous scoops of maple miso ice cream.