France meets Japan in this invisible tart with a white miso caramel sauce.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Spice It Up Recipes | 2023-12-24 01:00:18 |  20,829 Views |
Easy Invisible Apple Pie Recipe [More Apples Than Dough!] 🇮🇹 Torta Invisibile di Mele
Serious Eats / Tim Chin
Leave it to the French to invent a cake that evokes a sense of mystery. Gâteau invisible aux pommes or “invisible apple pie” features dozens of crisscrossing layers of thinly sliced apples bound in a sweet custard-like batter. Why invisible? When baked the apples seem to disappear into the pie becoming indistinguishable in texture from the custard creating a cohesive sliceable dessert that’s decidedly more fruit than cake. (Apple a day? How about an entire pie full of them.) It’s often served with nuts and caramel sauce. Think sweet apple gratin only a little fancier.
Despite its French origins gâteau invisible has become particularly popular in Japan. As a nod to that cultural-geographical combination I wanted to incorporate miso into this version of the dessert. While miso is known as an ultra-salty umami-rich condiment used primarily in savory dishes it can be a valuable component in sweet dishes as well. As bakers we’re taught to use salt to enhance the flavor of baked goods: just a pinch adds complexity reduces our perception of bitter flavors and balances out desserts that might otherwise be overly sweet. Miso has these qualities in spades. When used wisely it imparts nutty caramelly flavors that meld seamlessly with cold-weather flavors like butterscotch squash and of course apple.
