Ingredients

Method

• ½ cup tahini
• 80 g caster sugar
• 4 T butter, softened
• 2 free-range eggs
• a pinch salt
• 6-8 Pink Lady apples, quartered and thinly sliced
• 250 g Woolworths puff pastry, slightly thawed
• 50 g brown sugar
• 3 T apricot jam
• 2 T water
• berry compote, for serving

Method

Ingredients

Whisk the tahini in a cake mixer at a high speed for 5 minutes, until slightly
thickened.

Gradually add the caster sugar, whisking to combine. Scrape down the sides of the bowl and beat again to incorporate all the sugar.

Add the butter, 1 T at a time, scraping down the sides of the bowl, until fully combined. Add one egg and the salt and beat until well combined.

Preheat the oven to 260°C. Roll out the pastry into a rectangle.

Line a shallow baking tin or tray with the pastry. Beat the remaining egg and brush onto the pastry, sprinkle a little brown sugar on the edges of the pastry, then bake blind for 8 minutes.

Use a spoon to spread the tahini mixture onto the pastry.

Arrange the sliced apples in rows on of the frangipane and sprinkle over the re-maining brown sugar.

Reduce the oven's temperature to 200°C and bake the tart for 45–60 minutes.

Heat the apricot jam and water in a small saucepan to make a thick, sticky syrup.
Allow the tart to cool for 10 minutes, then pour over the syrup. Serve with the berry compote.

Cook's note: Any leftover frangipane can be frozen. Cover the edges of the pastry with tin foil if it starts becomes too dark while baking.

This recipe was inspired by a recipe from Shaya in New Orleans, an adaptation of which was first published on Food52.