Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

September 18, 2017

Test Kitchen-Approved

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

Serves: 12 to 14
Prep time: 25 min
Cook time: 1 hrs

Ingredients

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
In This Recipe

Directions

For the tahini frangipane:

  1. In a stand mixer fitted with the whisk attachment, whip the tahini on high speed for 5 minutes, until slightly thickened.
  2. 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).
  3. Add the butter, piece by piece, scraping down the sides of the bowl, until fully incorporated.
  4. Add the egg and salt and beat until well combined.
  5. 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.

To assemble, bake, and glaze the tartL

  1. 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: https://food52.com/recipes/72570-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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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).
  8. 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.

More Great Recipes:
Pie|Galette|French|Lemon Juice|Honey|Apple|Serves a Crowd|Sheet Pan|Make Ahead|Bake|Fall|Christmas

Reviews (20) Questions (0)

20 Reviews

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!<br />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....<br />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 (https://food52.com/recipes/6603-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?
 
Author Comment
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...
 
Author Comment
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?
 
Author Comment
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.
 
Author Comment
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?
 
Author Comment
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?
 
Author Comment
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: https://food52.com/recipes/24357-fig-and-blue-cheese-tart-with-honey-balsamic-and-rosemary