Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

July 13, 2021
5 Ratings
Photo by Bobbi Lin
  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 12 to 14
Author Notes

This recipe is adapted from Bronwen Wyatt, pastry chef at Shaya in New Orleans.

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).

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. —Sarah Jampel

What You'll Need
  • For the tahini frangipane:
  • 1/2 cup tahini
  • 1/4 cup plus 2 tablespoons sugar
  • 4 tablespoons unsalted butter, soft
  • 1 egg
  • 1 pinch salt
  • To assemble, bake, and glaze the tartL
  • 1 batch of your favorite pie dough, ready to roll out (see step 1)
  • 6 to 8 medium to large apples of your choosing (I used Pink Lady)
  • 2/3 cup sugar
  • 1 egg, beaten
  • For the optional glaze:
  • 1 cup reserved apple peels
  • 1 tablespoon dried hibiscus flowers
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 1 pinch salt
  1. For the tahini frangipane:
  2. In a stand mixer fitted with the whisk attachment, whip the tahini on high speed for 5 minutes, until slightly thickened.
  3. Gradually add the sugar and beat to combine. Scrape down the sides of the bowl and whisk again—all of the sugar should be dissolved (and no longer visible).
  4. Add the butter, piece by piece, scraping down the sides of the bowl, until fully incorporated.
  5. Add the egg and salt and beat until well combined.
  6. The frangipane can be made a day or two ahead and stored in the fridge (it also freezes wonderfully!). Bring to room temperature before using.
  1. To assemble, bake, and glaze the tartL
  2. To make this large galette, you'll need enough pie dough for one double-crust pie (or, if your recipe is for a single crust pie, you'll need to double it!). I used Stella Parks' No-Stress, Super-Flaky Pie Crust: Make sure your dough is ready to roll before you start the rest of the recipe. Roll it out into a rectangle that's approximately 13 by 18 inches, then transfer to a parchment-lined half sheet pan.
  3. Use a large spoon or offset spatula to spread the soft frangipane over the dough, leaving a 1-inch border. You might not need all of the frangipane. Transfer the whole pan to the fridge while you prep the apples.
  4. Peel 3 of the apples—this should give you 1 cup of apple peels, which you'll use for the glaze. (If you're not making the glaze, you don't have to peel any apples!) You can peel the remaining apples or leave them unpeeled—your choice! Quarter and core the apples, then thinly slice the apple quarters, leaving them as "bundles"—this will make it easier to arrange your slices on top of the dough.
  5. Remove the pan from the fridge, then arrange the apples over top in whatever arrangement you'd like. Fold the edges of the dough over the apples, creating a dough border.
  6. Heat the oven to 500° F, preferably with a pizza stone on the bottom rack. While the oven heats, transfer the pan back to the refrigerator to chill. When the oven's hot, brush the beaten egg over the dough border, then sprinkle the whole tart—dough included—with the sugar (you might use a bit less than 2/3 cup).
  7. Put the pan in the oven, on top of the stone, and immediately reduce the temperature to 400° F. Bake the galette for 45 to 60 minutes, rotating halfway through, until the crust is a deep golden-brown.
  8. While the galette bakes, make the optional glaze. Place the apple peels and hibiscus in small saucepan with 2 cups of water. Simmer until the apple peels are limp and the hibiscus has imparted a deep pink color. Strain through a fine mesh sieve. Return the liquid back to the pot, then add the honey, lemon juice, sugar, and a pinch of salt. Bring to a simmer and reduce, stirring very frequently with a rubber spatula, until thick and syrupy (about 15 to 20 minutes).
  9. When the galette is out of the oven, wait 10 minutes before glazing it with the honey-hibiscus syrup. Serve the galette on its own or with ice cream.

See what other Food52ers are saying.

  • elissafood
  • Nancy
  • epicharis
  • kumalavula
  • bethdiaz

23 Reviews

elissafood November 7, 2022
Excellent recipe! I used store bought puff pastry and it worked great, baked at 375 degrees as was suggested in another review and baked it for about 45 minutes.
I love the use of the pizza stone here. No soggy middle crust as so often happens with large tarts, will be using that trick for all my large tarts/galettes from now on.

The Frangipane was lovely, had to use some hazelnut butter with the tahini because I didn't have enough, so tasty! Served with Vanilla Ice cream and the glaze looked so pretty drizzled on top. The leftover glaze set up like jelly because of the pectin from the peels. Plan to use the leftover drizzled over some grilled sourdough topped with Goat cheese or blue cheese. Yum.
Nancy February 14, 2021
What would happen if you used an all butter puff pastry? Would This work I wonder?
cem September 21, 2019
I found this a very good recipe and the tahini frangipani was very nice, and my amendment is as follows: I added 200 gr Greek halva, almonds, walnuts, sunflower nuts which i blended to a powder in my multi mixer with stevia, then added the egg, grated lemon and orange peel, grated nutmeg and some cinnamon, real butter and the egg. It was similar to a marzipan mixture and tasted great. I used only Stevia powder (2:1 for cake baking ) and used much less than equiv. of half the sugar quantity for both the pastry and the filling. At the end for the glaze i reduced some grape sirop ( we call it Petimesi in Greece) and it was super and glossy.
epicharis November 11, 2018
The tahini frangipane alone is reason to make this recipe. I used closer to 1/3 cup sugar and much less of the glaze (although I'm glad I made it; it needed the flavor boost). This was a hit with a crowd.
kumalavula November 19, 2017
the tahini frangipani is amazing. i was using extra slices of apple to wipe the inside of my mini food processor bowl clean. that's how good it is!
the tart itself looks great and it's been whisked away to a dinner where I'm sure it'll meet with rave reviews. i am excited to try this with other fruits, like pears or figs or even peaches....
i didn't have hibiscus so i improvised and used pomegranate molasses from my pantry for the red color/tartness that offset the sugar content in other areas. it worked well and this is a great combination of flavors.
ghainskom October 6, 2017
This was more work than I had thought, somehow, but all worth it. Made the gaze without the hibiscus flowers and it tasted and looked great. I wouldn't want to skip the citrus note it adds. I used the recipe dough from the himalayan blackberry pie ( I made this to take to school and feed a class of preschoolers on my little one's 6th birthday...
Julie P. September 29, 2017
Can this be made a day ahead? If yes, how do you recommend storing it?
Sarah J. September 29, 2017
Tent it loosely with aluminum foil. If it's warm, poke some holes in the foil as vents!
bethdiaz September 29, 2017
OK, I made it, and it was delicious, but be careful not to miss the part where you turn the temperature down immediately from 500 to 400. In the hustle and bustle of everything, I kind of missed that step...
Sarah J. September 29, 2017
Oh no! Hope it still turned out okay! Maybe I should put that part in all-caps!
Arrxx September 24, 2017
What can those unfortunate among us who don't have a stand mixer do? Could a hand mixer possibly work?
Sarah J. September 24, 2017
I think an electric hand mixer would be just fine!
C September 24, 2017
Thank you Arxx , I've always owned just a hand mixer. Finally brought up the subject. Don't bake enough to buyn a stand mixr.
C September 24, 2017
oops meant buy , not buyn
Jennifer D. September 24, 2017
Sounds delicious! The notes mentioned almonds, but I don't see them in the recipe? Was that just if we make the tahini ourselves?
Renee B. September 24, 2017
In this recipe ground sesame seeds replaces the more tradition ground almonds.
Sarah J. September 24, 2017
Exactly—the tahini replaces the almonds. No almonds!
Anita September 21, 2017
I'm just going to make the frangipane and eat that :)
Aysha September 20, 2017
If you're making extra frangipane for toast, would you leave out the raw egg?
Sarah J. September 20, 2017
Yes! OR, even better: spread on toast, broil until bubbly, watching closely, then sprinkle with powdered sugar.
Nicole S. September 24, 2017
That sounds inspired!
Erica September 20, 2017
Do you think puff pastry might be OK to use instead of pie crust? If so, would it bake at the same temp for the same amount of time?
Sarah J. September 20, 2017
I think so! I'd start at 375° F and check after 30 minutes. The puff pastry bakes faster than pie crust, but I'm going off these instructions: