Miso Caramel Almond Apple Tart

If using Pepperidge Farm puff pastry, it will be folded in the packaging frozen.
Remove from the freezer and follow instructions on the package on thawing for use. Once thawed enough to manipulate the puff pastry place onto a sheet pan with some parchment paper underneath.
If want you can make it into two smaller puff pastry tarts. The two sheets san be placed side by side or overlapped to make one larger puff pastry if desired.
If using a half sheet of puff pastry, place on a sheet pan with parchment or baking mat underneath.
Once the puff pastry has softened a little bit, score a border around the edge of the dough about ½ to 1" form edge. Do Not cut all the way through.
Scoring into the dough slightly will allow for the edge of the dough to puff up to form the crust.
Within the rectangle you created by scoring dock the dough with a fork. Do not dock the crust area you created.
Docking the dough along with placing a filling on top will deter the middle from rising excessively. The crust will rise around the filling.
Reserve the dough in the refrigerator until ready to use.

Soften the butter to room temperature.
In a mixer (or a bowl if doing by hand) add the softened butter and sugar.
Whip to cream the butter and sugar together.
Separate the yolks from the other two eggs and add to a separate bowl and reserve.
While the mixer is running add the two whole eggs and yolks one at a time to allow each to incorporate into the creamed butter and sugar.
Scrape down the bowl as needed to ensure all ingredients are incorporated.
Add the vanilla extract and mix to incorporate.
In a separate bowl, combine the flour, almond flour and cinnamon to ensure the cinnamon is mixed throughout.
Add 1/3 of the flour mixture to the mixing bowl and mix to combine. Best if added while not running to avoid a mess.
Scrape down the bowl to incorporate as needed.
Repeat the process with the rest of the flour mixture in one or two more additions.
Once all ingredients are combined, reserve aside refrigerated until ready to use.

Peel and core the apples.
Slice the peeled apples in half and then again into quarters.
With the knife at a 45° angle, slice out the core from stem to bottom end of the quartered slice. (See Video for Demonstration)
Slice the apples into ¼ to ½" slices. Try to keep consistent on the size throughout slicing the apples, this will allow for an even bake.
Reserve the apples aside in some water with 1 tbsp of Lemon Juice to keep from browning.

In a sauce pot, add the sugar and water.
Over a medium high heat, bring the sugar and water to a medium simmer.
Reduce the heat if necessary to maintain a medium simmer.
Let the caramel cook undisturbed. If caramel is mixed while cooking, the water mixture can splash onto the sides of the pot and crystalizing the sugar as the water evaporates faster.
As the caramel cooks, the sugars will begin to change color from clear, to a spot of two of yellowing. The the sugars will begin to caramelize more quickly.
Stay by the pot to observe the change of color to avoid burning.
The caramel color will change from amber toward a caramel color. As the color becomes closer to caramel color it can change fast from caramel to burning quickly.
Remember there will be carryover cooking as sugar retains heat for an extended time period.
It is best to pull the caramel earlier because if you remove from the heat when it is a the color you want it will be over cooked in the finished caramel.
Remove from the heat when it is lighter than caramel color.
Off the heat, whisk in the cream, be cautious when drizzling in the cream. Cream will cause the caramel to boil quickly and can overflow the pot.
Once the cream is whisked in and combined, mix the miso with 2 tbsp of water to break apart. If you do not want larger pieces of miso in the caramel, strain before mixing the miso into the caramel.
Keep warm without cooking the caramel until ready to use.

Preheat the oven to 425° with the rack in the center of the oven.
Remove the puff pastry from the refrigerator.
Spread the frangipane filling within the scored border leaving room for the crust to rise during baking.
Drain the apples. Layer the apples as you desire over the top of the frangipane.
Drizzle on the Miso Caramel over the top of the apples and frangipane.
Mix the egg with 1 tbsp of water for the egg wash.
Brush the egg wash over the crust edges, this will give a nice finish to the crust.
Bake the tart cold, refrigerate if needed before baking. This allows the butter to reharded somewhat, the cold butter is what will allow the puff pastry to rise.
Bake the tart at 425° for 40-45 minutes or until the puff pastry has risen and become golden in color. Test the apples with a knife to ensure they are softened.
Remove from the oven and let sit at room temperature to cool.
The tart can be served warm or at room temperature, serve with vanilla ice cream and additional miso caramel sauace.
Enjoy!