Miso apple & pecan tarte tatin recipe

Scatter the sugar into the pan, gently swirling the pan to melt. Don’t be tempted to stir it, as the caramel will crystallise. When the sugar becomes a deep, amber caramel, stir in the butter and miso to combine. (If the mixture splits, stir in 1 tbsp hot water over a low heat to bring it back together.)