Apple and Tahini Frangipane Tart

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Oct 28

Flaky puff pastry, rich tahini frangipane, sweet apple slices and crunchy almonds. Altogether, the whole is greater than the sum of its parts! And one of the easiest bakes to have in your repertoire.

The first time I made this, it was made with very little forethought. It was just something quick to bring to a casual dinner party. It unexpectedly knocked my socks off and has become one of my favourite bakes!

I’m not sure when the idea incepted in my mind but I always dreamed about a tahini frangipane. I love the OG almond version but tahini is just so magical in sweet treats, like this Tahini Loaf Cake or some type of chocolate bake (trust me, tahini and chocolate are also bffs). This Apple and Tahini Frangipane Tart lived up to all my expectations — and more.

🎥 Watch video for Apple and Tahini Frangipane Tart

Tahini adds a deep, nutty, slightly bitter richness. Apples bring natural sweetness and bright acidity. Together, they bring a balanced and complex flavour on the palette. I love the combo so much.

I found a perfect recipe for tahini frangipane in this Food52 apple galette recipe. Since it freezes just as well as traditional frangipane, 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 (obviously leave off the sliced almonds). Woohoo 🙌

Without further rambling, here’s my recipe for Apple and Tahini Frangipane Tart. I’m SO excited for you to try it. If you do, consider leaving a comment below with your feedback or questions about the recipe — I’m happy to help 💛✨

Eat well and be well,

Sonia x

Tips and FAQs

What is tahini?

Tahini is a smooth paste made from ground sesame seeds. It has a nutty, earthy flavour with a slightly bitter aftertaste. It is used in both savoury dishes and desserts. Oil separation is normal if it has been sitting around, simply stir well before use. If your tahini has been open for months, check that it smells fresh and nutty, not sharp or sour because the natural oils can turn rancid. Generally speaking, tahini should be used within 6 months of opening.

What type of apples work best for this tart?

Use firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith. They hold their shape and balance the sweetness of the frangipane. Also, I prefer small apples for a prettier presentation.

What’s the best way to slice apples for this tart?

First of all, peeling is optional. Keeping the skin adds texture and color, but peeling gives a softer bite. To slice apples into thin slices, use either a sharp knife or a mandolin. If your mandolin is narrow like mine, choose small apples. I love being a little "extra" for the presentation on this tart. The large, flat surface makes the perfect canvas! I cut the apples whole to get full apple outlines in each slice – either crosswise (across the core) and lengthwise (stem to bottom). I pick out the seeds but leave a few stems for vibes. You don't need to do it this way; feel free to cut slices as would normally would for a tart or pie i.e. core, quarter and cut into thin slices.

Should puff pastry be thawed before using?

Yes. Thaw in the fridge overnight or on the counter for 20-30 minutes or whenever pliable but still cold. This makes it easier to unfold/unroll without cracks.

What is frangipane?

Frangipane is an almond-based filling made with ground nuts, sugar, butter, and eggs. It bakes into a soft, rich layer under the apples. In this recipe, we use tahini (sesame butter) instead of the traditional almonds.

Can I substitute tahini?

Yes. You can substitute equal amount of any nut butter such as pistachio butter, almond butter or peanut butter, with a change to the flavour profile.

Is this tart suitable for people with nut allergies?

Yes! While traditional frangipane uses almonds, tahini frangipane is made with tahini (sesame butter) instead of almonds, making it the perfect nut-free alternative — just omit the sliced almonds on top of the tart!

Can I make the tart in advance?

The assembled tart should hold well for up to a full day — for example, make it in the morning for serving after dinner that night. Wrap the whole tart up with plastic wrap directly on the baking sheet and keep it refrigerated. Bake straight from the fridge according to recipe instructions.

Can I freeze the tart before or after baking?

I don’t suggest freezing the tart before baking. Store-bought frozen puff pastry is recommended to be defrosted only once to avoid compromising the texture. On the other hand, if you’re using homemade puff pastry, you absolutely can freeze the tart before baking.

How should I store and reheat leftovers?

Keep leftovers in an airtight container or ziptop bag in the fridge for up to 3 days. To store longer than that, freeze individual slices in an airtight container or ziptop bag for 3-4 weeks. Reheat in a 350°F oven for 10 minutes OR toaster oven on toast function for 4 minutes, or whenever topping is warm through and pastry is crisped.

Apple and Tahini Frangipane Tart

Did you make this? Please consider leaving a comment below to share what you think of this recipe. It means a lot to me!

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Hi, I’m Sonia

I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!