Start by peeling the apples and cutting them in half, core them and cut out the stem. Place them on a drying rack and into the oven at 120°C(250F) fan to dry for 20 minutes
Mix the miso and butter together and spread it over the bottom of your pan, sprinkle the sugar evenly on top
Grate the lemon zest over the miso butter then add the vanilla, star anise and cinnamon
Place the apples on their side along the edges of the pan so they stand up. Add five apple halves into the middle
Cut out the puff pastry so it matches your pan size and place it on top of your pan, cut holes into the pastry, allowing steam to escape
On medium high heat cook the tart for 20 minutes or until the caramel turns amber colour
Place the pan into a 180°C(356F)fan for half an hour then lower the temperature to 160°C(320F) for additional 20 minutes
Once out of the oven place a heavy object to press down the apples, it helps the tart hold its shape when out of the pan. Let rest for 20 minutes, then place a serving dish on top of the pan and flip the tart over to the serving dish. Be careful, the caramel is still hot.