Dessert

This Stunning Apple Galette Has a Secret Superpower

September 20, 2017

There is no shortage of options when it comes to apple tarts.

You pick the apple varietal, the vessel (pie dish, tart pan, free-form on a baking sheet), the size (crowd-feeding or individual), the dough (pie or pizza or puff pastry or enriched and yeasted), and the focus (crust or fruit forward). You choose whether the tart is rustic or refined, simple or elaborate, whether it's toasty with brown butter, spicy with cinnamon, or sweetened with apricot jam or apple butter. Heck, you can add cheese (and bacon!).

I hope there is a whole gaggle of diverse apple tarts in your fall's future. For me, this apple galette diva, adapted from Bronwen Wyatt, the pastry chef at Shaya restaurant in New Orleans, is where I'll start (and it's so good, it's probably where I'll finish, too).

And just think—you can't even *see* the best part! Photo by Bobbi Lin

Because as beautiful as the galette is (by quartering the apples, slicing them thinly, and leaving the slivers huddled up as neat bundles, you can fan them out easily), it's more than just looks. The real superpower is tahini frangipane, which lies in wait between the waves of apple slices and the buttery pie dough (use your favorite recipe for double-crust dough—I went with Stella Parks' No-Stress, Super-Flaky Pie Crust).

Join The Conversation

Top Comment:
“Instead of quartering and slicing, I think it would be easier and ensure even slices (for those of us who are knife-skill challenged) to use an apple corer slicer. I routinely use mine with the peeler pulled back, so I leave the skin on my apples. Sometimes I have to check the core to make sure it is all removed because apples are not all perfectly cylindrical.but then I have uniformly sliced apple that I can cut in half or quarter. I like to leave the skin on for nutrition and added flavor. but otherwise, this is an excellent take on traditional apple pie. Thanks. Used with that new pie crust recipe from a couple of weeks or so ago, It will be a breeze to put together. Thanks.”
— judy
Comment

By swapping out ground almonds for ground sesame seeds, Wyatt makes a frangipane that's earthier than the traditional iteration, with a pleasant bitterness that's the ideal counterpart to the sweet apples.

You may want to double your batch of tahini frangipane and keep a stash in the freezer: You can slather it on toast, swap it for almond cream when making Bostock or Bakewell Tart, or use it to spruce up day-old croissants.

In addition to the tahini frangipane, the tart has another hidden talent: a pink honey-hibiscus glaze that's infused with apple peels. Brushed all over the still-warm galette, the glaze will make the whole tart shimmer and shine.

Make it rustic and rectangular and bake it on a sheet pan, or follow Wyatt's intricacy: She rolls her dough into a large circle, spreads the apples in concentric circles, then bakes the galette on a preheated pizza stone.

I'll take my chances and call this the most stunning apple dessert you'll bake this season (and it's only just September).

What's your favorite version of apple tart? Or do you prefer pie? Tell us in the comments below.

11 Comments

kathleen January 25, 2018
I couldn’t wait to try this, but I am sorry to say, to my taste., apples don’t go well with tahini. Pastry with the tahini without the apples was good though.
 
Alma D. September 24, 2017
Just harvested our apples from our gala apple tree. Looks good! I'll probably try soon!
 
BarnOwlBaker September 24, 2017
I buy hibiscus flowers at Natural Grocers (use for iced tea). They can be hard to find, but a health food store is your best option. Can't wait to try this recipe!
 
Debbie September 25, 2017
Thank you for the info, I was about to give up on the recipe because I didn't know where to get the hibiscus.
 
Author Comment
Sarah J. September 25, 2017
You can also find hibiscus flowers labeled as "sorrel" at some Caribbean markets!
 
Todd B. September 24, 2017
For the Apple Galette, what is the importance of using a baking stone? TNB
 
robinorig September 24, 2017
I have done something similar with a bread pudding, but used halva. That said, I have made my own flavored almond pastes so look forward to trying this. Looks great!
 
Kim September 24, 2017
This look amazing! Thank you for sharing the recipe. Where can I find dried hibiscus flowers?!
 
judy September 21, 2017
This looks gorgeous! Instead of quartering and slicing, I think it would be easier and ensure even slices (for those of us who are knife-skill challenged) to use an apple corer slicer. I routinely use mine with the peeler pulled back, so I leave the skin on my apples. Sometimes I have to check the core to make sure it is all removed because apples are not all perfectly cylindrical.but then I have uniformly sliced apple that I can cut in half or quarter. I like to leave the skin on for nutrition and added flavor. but otherwise, this is an excellent take on traditional apple pie. Thanks. Used with that new pie crust recipe from a couple of weeks or so ago, It will be a breeze to put together. Thanks.
 
EmilyC September 20, 2017
Tahini frangipane!!! This may be the most beautiful apple galette ever.
 
Author Comment
Sarah J. September 22, 2017
Thank you Emily!!! It's even more delicious than beautiful.