Updated French Apple Tart with Tahini Frangipane
Including a correction
Hi all, and happy Rosh Hashanah to all who celebrate!
There was an error in Friday’s French Apple Tart with Tahini Frangipane — the egg should be included along with the frangipane ingredients in the food processor. Below is an updated version of the recipe to have in your inbox; the archived post (which includes some cooking tips) has been updated as well.
Sincere apologies to anyone who this impacted!
x
Susan
French Apple Tart with Tahini Frangipane (Updated)
Serves 6 to 8
Frozen puff pastry enables you to make a very professional-looking and delicious tart with no pastry know-how. Look for a brand that’s made with all butter, like Dufour or Trader Joe’s. The dimensions of different brands may vary slightly but the amount of filling needed will remain the same.
1 sheet (usually 1 package) frozen puff pastry, thawed overnight in refrigerator
1 egg yolk
1 tablespoon heavy cream or milk
2 tablespoons unsalted butter, softened
1/2 cup well stirred tahini
1/3 cup (73g) light brown sugar, packed
1/4 cup (32g) all-purpose flour
1/2 teaspoon vanilla extract
1 large egg
1/4 teaspoon kosher salt
3 small Granny Smith apples, peeled, cored, and quartered
1/4 cup (50g) granulated sugar
1 tablespoon chilled butter, shaved thinly into flakes
1/4 cup apricot preserves, optional
Unroll or unfold the dough onto a lightly floured piece of parchment paper cut to fit an approximately 8x13-inch sheet pan. Use a pizza cutter or pastry wheel to trim a 1/2-inch strip off of each side of the rectangle of dough. Combine the egg yolk and the cream, beating well with a fork. Brush the outer 1/2 inch of the dough lightly with the egg wash, and place the strips on top, creating a double-thickness border. Use a fork to prick the dough all over. Transfer the parchment to a sheet pan. Chill.
Heat oven to 400°F. Combine softened butter, tahini, brown sugar, flour, vanilla, egg, and salt in the bowl of a food processor and pulse until well combined. Spread evenly on dough, avoiding the border. Chill again for 10 to 15 minutes.
Slice the apples thinly, keeping the sections together as much as possible. Fan them out on top of the filling, covering the whole surface. Sprinkle the granulated sugar evenly over the apples, and dot with the chilled butter. Brush the edges with the egg wash.
Bake on the center rack of the oven for 50-55 minutes, until the pastry is well browned, and the edges of the apples are starting to brown. Remove from oven and slide the tart, still on the parchment, onto a cooling rack.
If desired, warm the preserves in a microwave-safe dish along with a tablespoon or 2 of water to thin. Brush the preserves over the apples. Serve warm or at room temperature.
