- 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
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.