Description
A delightful twist on the classic French tarte tatin, this Apple Pecan Tarte Tatin combines tart Granny Smith apples caramelized in brown sugar and butter, topped with toasted pecans, and encased in flaky puff pastry. Finished with a luscious miso maple glaze, it balances sweet, nutty, and savory flavors perfectly—a showstopping dessert for any occasion.
Ingredients
Scale
Filling
- 4 medium Granny Smith apples, peeled, cored, and sliced
- 1/2 cup dark brown sugar
- 1/4 cup unsalted butter
- Juice of 1 fresh lemon
- 1 cup chopped toasted pecans
Pastry
- 1 sheet (14 oz) puff pastry
Glaze
- 2 tbsp miso paste
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 375°F (190°C). Peel, core, and slice the Granny Smith apples. Toss the apple slices with the fresh lemon juice to prevent browning and add a subtle tang.
- Caramelize: In a skillet over medium heat, melt the unsalted butter. Stir in the dark brown sugar and cook until the mixture is bubbly and begins to caramelize. Add the apple slices to the skillet and cook them in the caramel until they turn golden and are slightly softened, about 8-10 minutes.
- Assemble: Sprinkle the toasted chopped pecans evenly over the caramelized apples in the skillet. Carefully cover the apples and pecans with the puff pastry sheet, tucking the edges down along the sides inside the skillet to hold everything together.
- Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is puffed up and golden brown.
- Prepare the glaze: While the tarte tatin is baking, mix the miso paste, pure maple syrup, and vanilla extract in a small bowl until smooth to create the glaze.
- Finish: Remove the tarte tatin from the oven and, while still warm, drizzle the miso-maple glaze evenly over the puff pastry. Allow to cool slightly before inverting onto a serving plate or serving directly from the skillet for a rustic presentation.
Notes
- Use Granny Smith apples for their tartness and firmness which holds up well during caramelization.
- Toast pecans lightly in a dry pan before chopping to enhance their flavor and crunch.
- If puff pastry is frozen, thaw it properly in the refrigerator before assembling.
- Be cautious when handling the hot caramel in the skillet to avoid burns.
- The miso glaze adds a unique savory-sweet depth; feel free to adjust the amount of maple syrup to your preferred sweetness.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
