Apple and Tahini Frangipane Tart

Considering how much this APPLE + TAHINI FRRANGIPANE TART blew my socks off, it has taken me too long to post the recipe here! Imagine the flavors and textures of these layers: shatteringly flaky puff pastry, creamy decadent frangipane, sweet apple slices and crunchy almonds. Altogether, the whole is greater than the sum of its parts.

I had made this without a lot of forethought. Just something quick I wanted to pull off to bring to a dinner party. I’m not sure when the idea was incepted in my mind, but I had always dreamed about a tahini frangipane. Tahini is so magical in sweet treats, like this Tahini Cake or in some type of chocolate bake. (Mental note to self, must develop chocolate tahini recipe for the blog ASAP.) In this Apple and Tahini Frangipane Tart, it lives up to my high expectations. I found a perfect recipe for tahini frangipane within this apple galette recipe at Food52. Since it freezes just as well as traditional frangipane (made with almonds), you should consider making a double batch for future tarts…or for spooning directly into wide open mouth.

You’ve probably figured this out already, this is an excellent nut-free frangipane alternative if nut allergy is a consideration for you or guests. Woohoo 🙌 (Obviously leave the sliced almonds off this particular tart).

Well, without further rambling, the recipe for this life changing APPLE + TAHINI FRRANGIPANE TART follows. I’m SO excited for you to try it!! Let me know in a comment below or tag me on Instagram if you do 💛✨

FULL RECIPE AND PRINTABLE RECIPE BELOW

Print Recipe

Apple and Tahini Frangipane Tart

Recipe serves between 8-10 people.

INGREDIENTS

For the Tahini Frangipane:

½ C tahini

¼ C + 2 tbsp granulated sugar

4 tbsp unsalted butter, softened

1 egg

1 pinch salt

For the Tart:

1 package of puff pastry, defrosted according to package directions

2-3 apples, very thinly sliced ~1/16” (I use Gala, Fuji or Honeycrisp)

2 tbsp sliced almonds

Egg wash (1 egg whisked with 1 tbsp water)

Optional: powdered sugar for dusting on finished tart

METHOD

Make tahini frangipane: In the bowl of a stand mixer with the whisk attachment, whip tahini on high for 5 minutes. Gradually add sugar and continue to beat to combine well. Scrape down sides and whisk again on high for another 5 minutes. Add butter by the tablespoon, scraping and mixing until well combined. Add the egg and salt. Beat a final time until incorporated well and mixture is smooth. Frangipane can be made up to 5 days in advance and stored in the fridge or up to 2 months in the freezer. Defrost/ bring to room temperature to use.

Preheat oven to 400f and prepare pastry: Unroll defrosted puff pastry onto a large baking sheet, using the parchment it came rolled up inside under the pastry. Prick dough all over with a fork, making sure to pierce all the way through the dough. Using a small knife and light touch cutting halfway through the dough, score a border 1” from the outer edges all the way around. Spread prepared tahini frangipane inside the 1” border. Place the tray in the fridge to keep pastry chilled while you prepare the apples.

Prepare the apples: Slice apples into paper-thin pieces, about 1/16th of an inch. For the presentation as pictured, cut through the whole apple to get the full apple shape in each slice – either crosswise (across the core) or lengthwise (stem to bottom) or a combination of both. A mandolin works well for making perfectly thin and even slices.

Brush pastry edge with egg wash. Arrange apple slices inside the border. They can overlap. Sprinkle sliced almonds (omit for nut-free).

Bake 20-25 minutes, or until pastry is puffed and golden. Rest a few minutes to cool slightly, cut into squares and enjoy!

Tahini frangipane excerpted from Food52.