Miso Caramel Apple Frangipane Tart

August 04, 2021

Miso Caramel Apple Frangipane Tart

Looking for an indulgent desert recipe with a salty twist to get through lockdown? This tried and tested recipe from Not Quite Nigella makes good use of this week's specials, and was recommended by a Food Connect customer. Umami deliciousness! 

  • Oil spray
  • 1.5 sheets butter puff pastry, thawed in the fridge
  • 1 bowl of water with 1/4 cup lemon juice
  • 4 Granny Smith apples
  • 40g butter, cold, cut into cubes

Almond cinnamon frangipane filling

  • 125g butter, softened
  • 125g almond meal
  • 80g caster or superfine sugar
  • 2 eggs, room temperature
  • 1 teaspoon ground cinnamon

Miso Caramel Sauce


Step 1 - Spray a 28.5cm x 26cm loose bottomed tart tin with oil spray and line with the puff pastry. Place in the fridge until needed.

Step 2 - Make the miso caramel sauce. Simmer the brown sugar, cream and butter until liquid and smooth and then add in the miso paste and break up to dissolve. It should take about 6 minutes to make the sauce. Set aside.

Step 3 - Then make the frangipane filling. Beat the butter, almonds and sugar together for 3 minutes or so. Then add the eggs one at a time and cinnamon. Spread the frangipane filling on top of the uncooked pastry. Place back in the fridge.

Step 4 - Preheat oven to 220C/440F. Have the bowl of lemon water ready. Peel, halve and core the apples and keep them in the water so that they don't discolour. Take one half apple and slice thinly and place on top of the frangipane lined tart pressing down. Repeat placing the apples in different directions. Drizzle with a generous amount of miso caramel sauce (you may end up using half of the quantity and then serving the tart with the rest of the sauce - delicious!) and dot with butter. Bake for 30 minutes or until frangipane is puffy and baked. Serve with ice cream and extra miso caramel sauce.

Recipe from Lorraine Elliott 

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