GOOD TASTE 1. Preheat your oven to 160°C. 2. FOR THE BUTTERSCOTCH SAUCE: Spread the miso paste very thinly on a piece of baking paper with a palette knife and place in the oven for 5 min. FOR THE BUTTERSCOTCH SAUCE: 3. Place the cream and the brown sugar in a heavy • 4 tbsp miso paste bottomed saucepan on high heat. • 160ml single cream 4. Let the sugar and cream caramelise until a rich golden • 155g brown sugar colour, about 6 min, and then add the roasted miso paste. • 50g butter, cubed and 5. Remove the sauce from the heat and stir until well refrigerated combined. 6. Stir in the cold cubed butter until all the butter has FOR THE TARTS: melted. • 3-4 ripe oranges 7. Set aside to cool down. • 3 tbsp brown sugar 8. FOR THE TARTS: Preheat the oven to 190°C. • 6 tbsp butter 9. Wash the oranges, remove the peel and cut them into • 200g puff pastry dough thick slices. • 5 tbsp maple syrup 10. Then place 2 tbsp butter in a pan with the brown sugar on • 10ml vanilla medium heat and let it melt. 11. When melted, caramelise the orange slices in the sugar and remove when golden. ORANGE TARTE TATINS Makes 8 individual tarts
12. Grease 8 small tart tins (diameter of 8cm). 13. Place an orange slice at the bottom of each tin. 14. Roll out the puff pastry on a floured surface until about 5mm thick. 15. Cut out circles of pastry, big enough to cover the orange slices. 16. Place the dough circles over the orange slices and tuck them in at the sides. 17. Do this with all the tarts and then place them in the oven and bake for 30-35 min, or until the pastry is puffed and golden. 18. Meanwhile, place the remaining butter in a pan over low heat. Add the maple syrup and vanilla and stir until the butter is melted and everything is combined. Set aside. 19. When the tarts are done, remove from the oven and turn them out of the tins. 20. Pour the maple butter over them and serve with the butterscotch sauce.
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