تارت بحشوة الفرانجيباني وتفّاح برافو™ مع الميسو بالكراميل

Australian 30 Mins Prep · 30 Mins Cook

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, 120ml thickened cream and 80g of 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, soften 125 of butter. Add the 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 room-temperature 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, core, half and thinly slice the Bravo™ apples. 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 (approx. 40g) across the top. Bake for 30 minutes. Serve with a dollop of the leftover cream and extra caramel.

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