For the Frangipane: can be made a day or two ahead. Makes enough for two recipes, (it’s tricky to whip smaller amount of tahini. Freezes wonderfully. Bring to room temperature before applying.
1. Begin by whipping the tahini in a stand mixer fitted with a whisk attachment for five minutes.
2. Slowly add the sugar and beat to combine.
3. Add the butter piece by piece and scrape down the sides of the bowl.
4. Add the egg and salt and beat to combine.
1. Place the dry ingredients in a bowl and mix to combine.
2. Take half the butter and using your fingers, toss is mixture then squeeze between your fingers and keep tossing in flour to keep coated, until size of pea.
3. Add the rest of the butter, toss into mixture and flatten with your fingers, toss to keep coated. The mixture should be rough and shaggy.
4. Dribble the ice water into mixture a little at a time, toss to mix, taking care not to overwork.
5. Press into thin disk, cover in plastic wrap, and chill at least 1 hour or up to 2 days.
6. To make individual galettes, first measure out 12 equal amounts of dough (about 66 grams each). Form into disks, wrap in plastic wrap and chill.
Honey Hibiscus Glaze:
1. Place Apple peels and hibiscus in a small non reactive pot. Add water and simmer until peels are limp and the hibiscus has suffused the water with a nice deep pink color.
2. Strain the liquid and discard the solids.
3. Return liquid to pan, add lemon juice, honey and sugar or agave.
4. Reduce until thick and syrupy, taking care not to scorch. Glaze is best used when a little warm.
To assemble Galette:
1. Peel, quarter and core the apples. (Reserve some of the peel for making glaze). Take each quarter and slice thinly, keeping slices snug together, it will make tart easier to assemble.
2. Roll out dough into a 19 inch circle (For individual, roll out to 6 inches).
3. Transfer large dough to a parchment lined perforated pizza pan (for individual, place up to six on a half sheet pan with silpad.
4. Spread the tahini Frangipane over the dough leaving about an inch border (for individual, 3/4 - 1 inch).
5. Roll the dough edges over itself all the way around, squeezing gently to seal, creating a rim.
6. Beginning at the outer border of the tart, fan out the bundles of apple slices and place in an overlapping pattern around the outside.
7. Continue with concentric circles, reversing direction apples are facing until reaching the center.
8. For individual, cut slices in half and arrange in overlapping circular pattern.
9. Refrigerate for at least 45 minutes.
10. Preheat oven to 500 degrees. If you have a pizza stone or steel, use it on center rack of the oven.
11. When chilled, remove dough from frig.
12. Coat rim of dough with softened butter.
13. Sprinkle large sugar crystals over crust rim.
14. Lightly sprinkle tart with granulated sugar, then lightly sprinkle on powdered cinnamon.
15. Place tart(s) in the oven on top of stone and immediately turn temperature down to 400.
16. Rotate tart 1/4 turn every 10 minutes.
17. Bake a total of 40 - 50 minutes (35-40 minutes for individual) until edge is golden brown.
18. Remove from oven and immediately transfer to a rack to cool.
19. Cool for 10 minutes, then glaze with honey Hibiscus glaze.
20. 5he tart is nice on its own or served with ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 87 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 27.8mg||9 %|
|Sodium 628.5mg||22 %|
|Potassium 59.2mg||2 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 42.5g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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