Apple Tart with Tahini Frangipane and Honey Cider Glaze
This rustic free-form tart combines the nutty richness of tahini with sweet autumn apples in an elegant dessert that bridges Middle Eastern and French pastry traditions. The tahini frangipane creates a creamy, protein-rich base that complements thinly sliced apples, while a honey-spiked apple cider glaze adds glossy finish and concentrated apple flavor. Perfect for dinner parties or holiday gatherings, this sophisticated tart offers a unique twist on classic apple desserts with its sesame undertones and rustic galette-style presentation.
Ingredients
- ½ cup fresh apple cider
- 1 tablespoon honey
- 4 medium apples, about
- ⅓ cup granulated sugar
- ½ cup tahini pastealmond butter1:1nut-freeveganadds dairy
similar nutty flavor and texture
- ¼ cup granulated sugar
- 1 tablespoon powdered sugar
- 4 tablespoons unsalted butter, cubed and softened
- 1 egg, room temperatureflax egg (1 tbsp ground flax + 3 tbsp water)1:1veganegg-free
binding may be less effective
Full guide → - ⅛ teaspoon salt
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cubed and chilled
- ½ cup cold water
Instructions
- 1
Add flour, sugar and salt to food processor with blade attachment and pulse 2-3 times to combine
- 2
Add cubed butter and pulse 8-10 times until you have kidney bean-sized pieces
- 3
With processor running, slowly pour cold water down feed tube and pulse until dough just starts to come together
- 4
Dump dough onto lightly floured work surface and quickly knead into a ball
- 5
Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight
- 6
Whisk tahini paste in stand mixer with whisk attachment on high speed for 5 minutes, scraping bowl sides as needed
- 7
Gradually add sugars and whisk until smooth and dissolved, scraping bowl sides as needed
- 8
Add butter one cube at a time, whisking until fully incorporated and scraping bowl sides
- 9
Whisk in egg and salt until smooth
- 10
Transfer tahini frangipane to clean container and set aside
- 11
Preheat oven to 400 degrees
- 12
Line rimmed baking sheet with parchment paper
- 13
Roll refrigerated dough on well-floured surface to approximately 10 by 14 inches
- 14
Trim and straighten edges with small knife
- 15
Transfer dough to prepared baking sheet
- 16
Spread thin layer of tahini frangipane over surface, leaving 1-inch border
- 17
Use fingers to tuck and roll edges slightly, creating small lip
- 18
Chill in refrigerator while preparing apples
- 19
Peel apples, cut in half and core
- 20
Slice apples into 1/4-inch thick slices
- 21
Remove baking sheet from refrigerator and place first layer of apples diagonally down middle
- 22
Continue making diagonal rows with overlapping slices until dough is covered
- 23
Sprinkle sugar over apple slices
- 24
Bake for 50-60 minutes, rotating once during cooking
- 25
Pierce any puffed areas with small knife to release air
- 26
Remove when edges are browned and apples are soft
- 27
Cool for 5 minutes then loosen edges with metal spatula
- 28
Bring apple cider and honey to boil in small saucepan
- 29
Cook until reduced by approximately half then remove from heat
- 30
Brush glaze over warm tart
- 31
Cool completely then slice into 12 squares
Tips
Make tahini frangipane 1-2 days ahead and store refrigerated, bringing to room temperature before use for easier spreading.
Keep dough well-chilled during assembly to prevent shrinkage and maintain crisp texture during baking.
Pierce any puffed dough areas during baking to prevent uneven cooking and ensure proper apple contact with frangipane.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Dough can be made up to 1 day ahead and tahini frangipane up to 2 days ahead. Assemble and bake day of serving.
Serve at room temperature or slightly warm with vanilla ice cream or lightly sweetened whipped cream.
Common Mistakes
Keep dough cold to avoid shrinkage and tough texture.
Don't overmix tahini frangipane to prevent separation.
Use thin apple slices to ensure even cooking and prevent soggy bottom.
Substitutions
Dairy-Free Swaps
Vegan Options
binding may be less effective
Full guide →Gluten-Free Swaps
may need extra binding
FAQ
Can I use a different nut or seed butter instead of tahini?
Yes, almond butter or sunflower seed butter work well as substitutes, though they will change the flavor profile. Use the same amount and preparation method.
What if my dough tears when rolling?
Patch tears with small pieces of dough and continue rolling. Cold dough is more prone to cracking, so let it sit 5 minutes at room temperature if very stiff.
How long does this tart keep?
Store covered at room temperature for 2 days or refrigerated for up to 5 days. The crust may soften slightly over time but flavor remains good.