Apple Tarte Tatin with Miso Caramel

For the Apple Tarte Tatin:

1. Leave puff pastry and butter out to thaw/soften.
2. Slice apples.
3. Cover the bottom of a shallow oven-safe dish or ramekin with butter. Sprinkle cinnamon sugar over the butter.
4. Line the dish with sliced apples. Top with more cinnamon sugar.
5. Roll out and cut puff pastry to the identical size of your dish. Cover the top of the dish with puff pastry, tucking any extra into the sides. Butter the top of the puff pastry. Bake at 425F for 20-25 minutes, depending on your dish size.
6. Remove from the oven and let cool until warm. Use a knife or spatula to loosen the edges of the tarte tatin. Carefully place a plate on top of the ramekin dish and flip it over. Top with miso caramel (recipe below) or serve a la mode, enjoy!

For the Miso Caramel:

1. Combine cream and butter in a small saucepan. Cook over medium-low heat, stirring occasionally until the butter melts.
2. Stir in miso and brown sugar. Turn to medium-high heat until it starts to bubble, then reduce to medium-low and let it simmer and thicken for 5-8 minutes, stirring occasionally (caramel should be thick but slightly runny).
3. Take it off the heat to let it cool towards room temperature. Transfer to a container to chill or serve while warm.