Pear & Miso Caramel Tarte Tatin

A tarte tatin with autumn pears and a miso caramel. The miso adds an umami depth to the caramel that balances the sweetness of the pears. It's a quiet twist on a French classic. In season March to April in Australia.

The flip is the moment. Everything you do builds toward that one confident motion. Get your plate ready, commit, and don't hesitate.

Components

This tart has three components. The pastry and caramel can both be made well ahead.

1. Shortcrust Pastry
2. Miso Caramel
3. Pears

Shortcrust Pastry

A simple, buttery shortcrust. Visible butter pieces are what you want. They create flaky layers in the oven.

Method

1. Combine the flour, sugar, and salt in a cold mixing bowl.

2. Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Do not overwork. Visible butter clumps are a good sign.

3. Drizzle the ice water one tablespoon at a time, tossing with a fork after each addition. Stop as soon as the dough just holds together when pressed. It should look barely cohesive and not wet.

4. Turn out onto a lightly floured surface. Using the heel of your hand, quickly smear the dough once across the surface (fraisage). Gather, flatten into a disc, and wrap in plastic.

5. Refrigerate for at least 1 hour, up to 3 days.

Miso Caramel

The miso dissolves into the caramel and adds a savoury depth you can't quite place. Warm the cream first and whisk the miso in before it goes anywhere near the hot sugar.

Method

1. Warm the cream in a small saucepan or microwave until just hot, approximately 60°C. Whisk in the miso until fully dissolved and smooth. Set aside.

2. Combine the sugar, water, and corn syrup (if using) in a heavy-bottomed saucepan over medium heat. Stir briefly just to combine, then stop stirring.

3. Cook undisturbed, swirling the pan occasionally for even colour, until the sugar reaches a deep amber, approximately 170-175°C on a candy thermometer. This takes 8-12 minutes. Watch carefully from the 8-minute mark as it darkens quickly.

4. Remove from heat. Add the butter cubes and swirl until fully melted and incorporated.

5. Slowly pour in the warm miso cream in a thin stream, stirring constantly. The mixture will bubble aggressively. This is normal. Stir until smooth and fully combined.

6. Return to low heat for 1 minute, stirring, to ensure everything is fully incorporated.

Prepare and Cook the Pears

The pears cook in the caramel in the saucepan first, then everything gets transferred to the baking vessel. This pre-cooking step helps the pears absorb the caramel and reduces excess liquid in the oven.

Method

1. Peel, halve lengthwise, and core the pears. Toss with lemon juice. If using cinnamon, add here and toss to coat.

2. Add the pear halves to the caramel in the saucepan. Cook over medium-high heat for 10-15 minutes until the caramel begins to bubble and the pears are slightly softened.

3. Transfer to the baking vessel. If baking in a separate vessel (cast iron skillet or cake tin), pour the caramel into the base of a 10-inch oven-safe pan and tilt to coat evenly. If you made the caramel in an oven-safe skillet, skip the transfer.

4. Arrange the pear halves cut-side up in a tight, concentric pattern. They will shrink as they bake, so pack them closely. The arrangement you see now is the arrangement on the final tart. Take your time.

5. Allow to cool for 10 minutes.

6. Preheat the oven to 200°C (fan-forced: 180°C).

7. Roll the chilled shortcrust pastry on a lightly floured surface into an 11-12 inch round, 3mm thick. If the butter has softened, return to the fridge for 15 minutes before proceeding.

8. Drape the pastry over the pears, tucking the edges down around the fruit into the sides of the pan. Prick the centre of the pastry once with a knife tip to allow steam to escape.

9. Bake at 200°C for 20 minutes, then reduce to 180°C and bake a further 20-25 minutes until the pastry is deep golden and the caramel is visibly bubbling at the edges.

Invert and Serve

Method

1. Remove from the oven. Rest for exactly 5 minutes. No longer, or the caramel will set and the tart will stick.

2. Place a serving plate or board (larger than the skillet) firmly over the top. In one confident motion, invert the tart. Lift the skillet away. If any pears have shifted, press them gently back into place with a spoon.

3. Serve warm, with creme fraiche or lightly whipped cream. Best within 1-2 hours of baking. The pastry softens as it sits.

Notes

• Make ahead: The pastry can be made 3 days ahead (refrigerated) or 1 month ahead (frozen). The miso caramel can be made 2 weeks ahead (refrigerated), reheat gently before using. The full assembled tart is best served the day it's made.
• Pear variety: Beurre Bosc hold their shape best during cooking. Williams (Bartlett) work if slightly underripe. Avoid Packham. Too soft, goes mushy.