Apple galette with tahini frangipane & honey-hibiscus glaze
Sweet sauces
This recipe is adapted from Bronwen Wyatt, pastry chef at Shaya in New Orleans. <br /> <br />As beautiful as the galette is (by quartering the apples, slicing them thinly, and leaving the slivers huddled up as neat bundles, you can fan them out easily), it's more than just looks. The real superpower is tahini frangipane, which lies in wait between the waves of apple slices and the buttery pie dough (use your favorite recipe for double-crust dough—I went with Stella Parks' No-Stress, Super-Flaky Pie Crust). <br /> <br />By swapping out ground almonds for ground sesame seeds, Wyatt makes a frangipane that's earthier than the traditional iteration, with a pleasant bitterness that's the ideal counterpart to the sweet apples. <br /> <br />You may want to double your batch of tahini frangipane and keep a stash in the freezer: You can slather it on toast, swap it for almond cream when making Bostock or Bakewell Tart, or use it to spruce up day-old croissants.
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