Tahini Frangipane Apple Galette with Salted Honey Rose Cream
This apple galette is the perfect sweet treat to celebrate fall!
Ingredients
CRUST*
- 1 1/3 c all-purpose flour
- 1/2 c unsalted butter (1 stick), cold and cubed
- 1/2 t Himalayan pink salt
- 3-4 T ice water
- 2 t apple cider vinegar
TAHINI FRANGIPANE FILLING
- 1/4 c tahini
- 1/4 c unsalted butter room temperature
- 2/3 c granulated sugar
- 1 large egg room temperature
- 1 vanilla bean split in half and seeds scraped (or t vanilla bean paste or extract)
- 1/4 c all-purpose flour
- big pinch of Himalayan pink salt
TO FINISH:
- 4-6 small pink pearl apples (or any firm, sweet apple you’d like)
- juice of half a lemon (about 1 tablespoon)
- 1 egg for egg wash
- 1 T sesame seeds for garnish
- raw turbinado sugar for garnish
CREAM
- 1 c heavy cream chilled
- 2 T honey
- 1 T rosewater
- small pinch of Himalayan pink salt
GARNISH
- dried rose petals (culinary grade)
- white sesame seeds
Instructions
MAKE THE CRUST
- In a large bowl, combine the flour and salt. Cut in the butter with the flour mixture using a pastry blender (or a food processor) until the mixture resembles coarse crumbs. Add the vinegar and ice water and stir until the dough just comes together. Pat into a flat rectangle about an inch thick, cover in plastic wrap and chill in the fridge at least two hours or overnight, ideally.
MAKE THE FILLING
- Preheat oven to 400 °F. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or whisk and large bowl), add the butter and tahini and whip for about a minute or so on medium speed until smooth. Add in the sugar, vanilla bean, and egg and mix on medium speed until thoroughly combined and fluffy, another minute or so. Add in the flour and salt and mix until just combined. Set aside while you prepare the apples. You could also make this a day or two in advance and refrigerate. Just let it come to room temperature before you use it.
PREPARE THE APPLES
- Slice down the sides of each apple, leaving the core intact. You should have two large apple cheeks and two smaller cheeks. Lay these flat and slice very thin half moon slices. Add the apples to a large bowl and toss with the lemon juice.
ASSEMBLE AND BAKE
- On a lightly floured work surface, roll out the chilled dough straight from the fridge (cold dough equals flaky dough!) into roughly a 12 inch by 16 inch rectangle. The dough should be about ¼ inch thick. The edges do not need to be perfect. The beauty of a galette is its rustic and imperfect charm. Transfer the dough to a parchment-lined baking sheet. Using an offset spatula or back of a spoon, spread the frangipane filling evenly over the dough, leaving about a 1 inch border around the whole galette. Lay the apple slices over the filling in a stacked pattern, shingling the slices on one another. Fold the edges up over the apples. In a small bowl, beat the egg with about a teaspoon of water and brush egg wash lightly over the sides of the galette. Sprinkle with raw sugar and sesame seeds. Bake for about 25-30 minutes, or until apples are soft and crust is golden brown.
TO SERVE
- In the bowl of a stand mixer fitted with the whisk attachment, add the cream and honey and whip on medium-high until soft peaks form. Add in the rosewater and beat a few more seconds just to incorporate. Slice up the galette and serve with a dollop of cream and a sprinkle of sesame seeds and edible dried rose petals, if you’d like.
Notes
* crust recipe slightly adapted from Yossy Arefi
Nutrition
Calories: 360kcalCarbohydrates: 37gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 120mgPotassium: 140mgFiber: 2gSugar: 20gVitamin A: 722IUVitamin C: 3mgCalcium: 41mgIron: 1mg
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