Recipe for Miso Apple Tart from Erica Elias

Come Dine With Me Canada celebrates big-hearted home cooks with creative flair, and Grade One teacher, bodybuilder, and theatre actor Erica Elias brings both precision and playfulness to her hosting style. Known for elevating familiar flavours with creative twists, she shows off her fall baking skills with her Miso Apple Tart, a flaky puff-pastry dessert layered with miso-nut frangipane, thin-sliced apples, and a glossy caramel-style glaze.

Miso Apple Tart

Ingredients:

• 2 large apples (Pink Lady or Granny Smith, about 1 1/2 pounds)
• 3 tablespoons unsalted butter, room temperature, divided
• 1 large egg
• 1/4 cup heavy cream
• 1 sheet puff pastry, thawed overnight
• 2/3 cup packed dark brown sugar (148 g)
• 3 tablespoons almond or cashew butter
• 2 tablespoons white miso paste, divided
• All-purpose flour, for dusting
• 1 teaspoon vanilla extract
• Flaky sea salt, for topping

For No-Churn Vanilla Ice Cream

• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon vanilla bean paste, 1 scraped vanilla bean, or 2 teaspoons vanilla extract (use the good stuff!)
• Pinch fine sea salt (about 1/16 teaspoon)
• 2 cups heavy cream, cold

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Make frangipane: Mix 1 tablespoon butter with 1/3 cup sugar until smooth. Add nut butter and 1 tbsp miso. Stir in egg until combined.
3. Slice apples into 1/8-inch thick pieces, keeping each lobe together.
4. Roll puff pastry into a 9×13-inch rectangle. Transfer to a baking sheet. Spread frangipane evenly, leaving a 1/2-inch border. Fan apples on top. Chill 15 minutes.
5. Make glaze: In a saucepan, heat cream, 1/3 cup sugar, 2 tablespoons butter, and 1 tbsp miso. Whisk until smooth. Remove from heat and stir in vanilla.
6. Brush apples with glaze. Bake until the pastry is puffed and golden, 25–35 minutes.
7. Brush apples with remaining glaze and sprinkle with flaky salt. Cut into squares and serve, preferably with my no-churn vanilla ice cream (recipe follows) and extra miso caramel sauce on the side.

For No-Churn Vanilla Ice Cream

1. Chill a metal bowl in the freezer for 15 minutes.
2. In a medium bowl, whisk condensed milk, vanilla, and salt.
3. In the chilled bowl, beat heavy cream with a mixer until stiff peaks form.
4. Fold condensed milk mixture into whipped cream until smooth.
5. Transfer to a loaf pan, press plastic wrap onto the surface, and freeze for at least 4 hours or overnight.