Apple pie reinvented.

Burnt miso butterscotch apple tarts
Burnt miso butterscotch. A recipe famed by the genius that is David Chang of Momofuku restaurants. I’ve been dying to make this for a while now but the opportunity had never come up. What was I to pair it with besides icecream and apple slices (because honestly, that is how I would totally eat it). Then it dawned on me: mini burnt miso butterscotch apple tartlets. Boom.

Luckily, I had a whole party to test it out on.

So yet again, I was presented with the opportunity to test out a new recipe on a crowd of strangers (and to use up those damn mini pie shells). Since apples and caramel work so perfectly together, I thought why not… This burnt miso butterscotch would be a perfect pairing. And it was. It was a total hit at the party.

But first: the burnt miso butterscotch. Does that sound off-putting to you? Maybe to some it does, but I thought it sounded purely genius. Just think of it as a salted caramel — it’s not so far off. Better yet, the recipe is a cinch and after you make it, you will be putting it on everything. Yes, everything. You’re welcome.

The apple pie part is self-explanatory. But the two together? Alleluia!!! YUM.

So, what are you waiting for?! Guaranteed this is something that you have never tasted before.
Burnt miso butterscotch apple tartlets Burnt miso butterscotch apple tartlets Burnt miso butterscotch apple tartlets Burnt miso butterscotch apple tartlets
Burnt miso butterscotch apple tartlets

What you’ll need:
Burnt miso butterscotch
– 1 cup shiro (white) miso paste
– 3/4 cup mirin
– 3/4 cup brown sugar, packed
– 1/2 cup butter, softened
– 35 premade mini tart shells
– 2 apples, diced
– 1/4 cup brown sugar, packed
– 1 tbsp all purpose flour
– 1/4 cup water
– 1 tsp ground cinnamon

What you’ll need to do:
1. Preheat the oven to 400F.
2. Spread the miso paste on a Silpat mat, atleast 1/4″ in thickness. Bake in the oven 25min or until the edges are burnt.
3. Let cool for 10min and scrape it into a blender along with the miso, mirin, brown sugar and butter. Blend until fully incorporated. Store in a sterilized container and set aside.
4. Turn the heat in the oven back to 350F.
5. Bake the premade tart shells for 20 minutes, or until golden-brown on the edges. Cool and set aside.
6. Meanwhile, throw the remaining ingredients (apples, brown sugar, flour, water, cinnamon) in a saucepan and cook over medium heat until the apples are cooked through and the sauce has thickened.


One thought on “Apple pie reinvented.

  1. Pingback: Baking with ghee. | Umami & Me

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