Miso Cashew Apple Tart

Preparation

Make pie dough

I used Alison Roman's "Only Pie Crust" recipe for the pie dough in a 9 inch tart pan. You can also buy pre-made pie dough or a store bought crust for this recipe

Make filling

Heat a small pot over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber, 3 to 5 minutes. Once it’s lightly browned, remove from the heat and transfer to a heatproof container to cool for at least 5 minutes.

In a food processor, add in the melted browned butter along with the roasted cashews, brown sugar, black sesame, and miso. Blend until the mixture resembles wet sand, then set aside.

Finally, cut apples into thin slices and set aside into a bowl.

Assemble and bake

Preheat an oven to 375°F.

Once your pie crust is ready and baked, add the cashew black sesame miso filling to the bottom of the pie crust and spread in an even layer to fill the whole pie. Next, cover the entire pie with slices of thin apples with the design layout of your choice. I did a spiral by layering each slice starting from the outside of the pie and spiraling it inwards until I reached the center.

To make the glaze for the apples, melt butter and in a small mixing bowl whisk together with honey, miso, and apple cider vinegar. Brush the melted butter mixture onto the tops of apples.

Bake for 30 minutes until the apples have turned golden brown and slightly wilted (I like my apples on tarts to have a tiny bit of crunch still but that's just me). Serve warm and enjoy!