Apple Tart with Tahini Frangipane and Honey-Rose Glaze

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- I'm not a huge reader, never have been. As a kid trying to get me to read was like running nails on a chalkboard, complete agony. I'd always end up falling asleep from the painstaking effort to which my young brain couldn't fathom. I suffered so slowly, page by page, every night for an hour before bed. I couldn't sit still. It made way more sense to be twirling in dresses or rolling around outside with my Mattel cap rifle and walkie talkie. BUT as I got older, I began to appreciate romantic classics and good suspenseful fiction. Since then I have warmed up to reading a variety of food blogs and within the last week I have been obsessed with reading cook books! Currently I'm enjoying Molly on the Range by Molly Yeh of My name is Yeh and Standard baking Co. Pastries by Alison Pray and Tara Smith of Standard Baking Co. from Portland, ME. I have a few more I'm anxious to start, but for now I'll keep it at these two and not create another bad habit... like when I try to juggle ten different Netflix shows. The struggle is real people!

- Okay so it's October and I've officially begun hibernating. Right now I am fully embracing everything cozy: snuggly scarves and socks, apple cider candles, casseroles, crockpot dinners and every baked good under the sun. If I could stay in my kitchen during the entire fall and winter without ever leaving, I would. Translation for normal people = this is my favorite time of year! :D

- A few weeks ago Nate and I went apple picking with our family and picked SO many apples. Way more than two people would need, but wide-eyed we went and with plans to use every single one. Nate made the most amazing apple sauce with a bunch of them and I decided to use some for a variety of baked goods. One of which I made for my best friend's house warming dinner this past weekend. A fruit tart made with apples picked from Cider Hill Farm, topped with a delish glaze made with Local Maine Honey, harvested by my best friends family! 

- I haven't used Tahini very often... mostly in hummus, once in a cupcake recipe by Molly Yeh but I came across an apple galette that used tahini frangipane vs the classic almond and I was instantly intrigued. This frangipane recipe was adapted by Sarah Jampel from Bronwen Wyatt, a pastry chef at Shaya in New Orleans. Sarah described Wyatt's frangipane as being "...earthier than the traditional iteration..." I've eaten plenty of fruit tarts with almond frangipane, never made one before, but I was excited to take on the challenge of using this sesame variation. My creation follows Jampel's recipe closely but differs slightly. I made a long tart instead of a galette and infused my glaze with rose vs hibiscus. 


  • For the Tahini Frangipane go to Sarah Jampel's recipe found here! (I made the full recipe, used half in the tart and saved the rest for morning toast!)
  • For the pie dough I used 1 roll of Trader Joe's frozen pie crust but you can use any pie dough recipe. 
  • I used 2 apples, 1 peeled and one unpeeled, both quartered and then sliced thin. Preheat oven to 400 degrees.
  • Once you fill the tart pan with your dough, spread the frangipane evenly, fan the apple slices out alternating direction and apple, sprinkle entire tart with 4TBS granulated sugar and bake for 45 minutes. 
  • While tart is baking, make your glaze.

Glaze

  • reserved apple peels
  • 2 tsp rose water
  • 1/4 cup local honey
  • 1/2 TBS lemon juice
  • 2 TBS Sugar
  • 1 Cup + 1 TBS water (separated)
  • 1 TBS Cornstarch

In a saucepan on medium high heat, boil 1 cup water with reserved apple peels. Once peels are limp, add rose water, honey, lemon juice and sugar. Mix together cornstarch and 1 TBS water before adding to saucepan. Lower heat to medium and simmer, stirring frequently until mixture has become syrupy in texture.

Once tart is done remove from oven and let cool slightly. Pour 1/2 cup of glaze over tart. 

Enjoy tart as is or with ice cream!