Miso Butterscotch Apple Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized pieces. Drizzle in ice water, 1 tablespoon at a time, pulsing until dough begins to clump together. Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the miso butterscotch
   In a medium saucepan, combine brown sugar and 2 tablespoons of water. Heat over medium heat, swirling occasionally until sugar dissolves. Let it bubble until it turns amber, about 5 minutes. Remove from heat and carefully whisk in heavy cream (mixture will bubble vigorously). Add miso paste and whisk until smooth. Stir in vanilla and cinnamon. Set aside to cool slightly.
3. Prepare the apples
   Toss sliced apples with 3 tablespoons of the miso butterscotch mixture, coating them evenly. Set aside while you roll out the dough.
4. Assemble the tart
   Preheat oven to 375°F (190°C). On a floured surface, roll out dough to a 14-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Arrange apple slices in concentric circles on the dough, leaving a 2-inch border. Drizzle half of the remaining miso butterscotch over the apples. Fold the dough border up and over the edges of the apples, pleating as you go.
5. Finish and bake
   Brush the pastry border with beaten egg and sprinkle with demerara sugar. Bake for 35-40 minutes, until crust is golden brown and apples are tender. If the crust browns too quickly, cover edges with foil.
6. Serve
   Let tart cool for 15 minutes. Warm the remaining miso butterscotch and drizzle over the tart just before serving. Serve warm or at room temperature, with vanilla ice cream if desired.