Tahini frangipane tart

Tahini frangipane tart

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  • 9
  • Medium
  • 30 minutes
  • 45–60 minutes


  • 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

Cooking Instructions

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

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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