Heat the oven to 180C/160C fan/gas 4. Roll the pastry out until it’s large enough to fit a roughly 20cm ovenproof frying pan, and cut out a disc from the pastry that’s the same size as the pan. Put the pastry disc in the fridge to chill and heat the pan over a medium heat.

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.)

Once golden and bubbling, stir in the pecans. Arrange the apples in a single layer in the pan, cut-side up. Turn the heat down to medium-low, cover with a lid and cook for 15 mins, shaking the pan every few minutes to prevent burning.

After 15 mins, remove the lid and lay the chilled pastry disc on top of the apples. Prick the pastry all over using a fork, then transfer the pan to the oven and bake for 25-30 mins until the pastry is golden.

Run a knife around the edge of the tarte tatin to loosen the pastry, then put a wide plate or serving tray on top. Carefully invert the tart in one fluid motion and lift away the pan. Slice into wedges and serve with cream or ice cream, if you like.