A golden, flaky pie where caramelized apples meet the nutty richness of tahini. Sweet, earthy, and perfectly balanced — a cozy East-meets-West twist on a classic.
For the Tart:
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk (for egg wash)
For the Tahini Frangipane:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup tahini
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
For the Apples:
- 2–3 medium apples (such as Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
For Assembly:
- Powdered sugar, for dusting
Instructions
- Prepare the Puff Pastry:
- Preheat your oven to 375°F
- On a parchment-lined baking sheet, roll out the puff pastry to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
- Chill the prepared pastry in the refrigerator while you prepare the frangipane.
- Make the Tahini paste:
- In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the tahini, egg, and vanilla extract, and continue to beat until smooth.
- Gradually mix in the flour and salt until fully incorporated.
- Prepare the Apples:
- Peel, core, and thinly slice the apples.
- In a small bowl, toss the apple slices with lemon juice, granulated sugar, and ground cinnamon. Set aside to macerate for about 10 minutes.
- Assemble the Tart:
- Remove the chilled puff pastry from the refrigerator.
- Spread the tahini frangipane evenly over the bottom of the pastry.
- Arrange the apple slices in a circular pattern on top, slightly overlapping them.
- Bake the Tart:
- Brush the edges of the pastry with the egg yolk for a golden finish.
- Bake the tart in the preheated oven for 35–40 minutes, or until the pastry is golden brown and the apples are tender.
- Finish and Serve:
- Allow the tart to cool slightly before dusting with powdered sugar.
- Slice and serve warm or at room temperature.
