Author Notes: This recipe is adapted from Bronwen Wyatt, pastry chef at Shaya in New Orleans.
As beautiful as the galette is (by quartering the apples, slicing them thinly
Serves 12 to 14
- 1/2cup tahini
- 1/4cup plus 2 tablespoons sugar
- 4tablespoons unsalted butter, soft
- 1egg
- 1pinch salt
- In a stand mixer fitted with the whisk attachment, whip the tahini on high speed for 5 minutes, until slightly thickened.
- Gradually add the sugar and beat to combine. Scrape down the sides of the bowl and whisk again—all of the sugar should be dissolved (and no longer visible).
- Add the butter, piece by piece, scraping down the sides of the bowl, until fully incorporated.
- Add the egg and salt and beat until well combined.
- The frangipane can be made a day or two ahead and stored in the fridge (it also freezes wonderfully!). Bring to room temperature before using.
- 1batch of your favorite pie dough, ready to roll out (see step 1)
- 6 to 8medium to large apples of your choosing (I used Pink Lady)
- 2/3cup sugar
- 1egg, beaten
- For the optional glaze:
- 1cup reserved apple peels
- 1tablespoon dried hibiscus flowers
- 1/2cup honey
- 1tablespoon lemon juice
- 2tablespoons sugar
- 1pinch salt
- To make this large galette, you’ll need enough pie dough for one double-crust pie (or, if your recipe is for a single crust pie, you’ll need to double it!). I used Stella Parks’ No-Stress, Super-Flaky Pie Crust: https://food52.com/recipes/72570-stella-parks-no-stress-super-flaky-pie-crust. Make sure your dough is ready to roll before you start the rest of the recipe. Roll it out into a rectangle that’s approximately 13 by 18 inches, then transfer to a parchment-lined half sheet pan.
- Use a large spoon or offset spatula to spread the soft frangipane over the dough, leaving a 1-inch border. You might not need all of the frangipane. Transfer the whole pan to the fridge while you prep the apples.
- Peel 3 of the apples—this should give you 1 cup of apple peels, which you’ll use for the glaze. (If you’re not making the glaze, you don’t have to peel any apples!) You can peel the remaining apples or leave them unpeeled—your choice! Quarter and core the apples, then thinly slice the apple quarters, leaving them as “bundles”—this will make it easier to arrange your slices on top of the dough.
- Remove the pan from the fridge, then arrange the apples over top in whatever arrangement you’d like. Fold the edges of the dough over the apples, creating a dough border.
- Heat the oven to 500° F, preferably with a pizza stone on the bottom rack. While the oven heats, transfer the pan back to the refrigerator to chill. When the oven’s hot, brush the beaten egg over the dough border, then sprinkle the whole tart—dough included—with the sugar (you might use a bit less than 2/3 cup).
- Put the pan in the oven, on top of the stone, and immediately reduce the temperature to 400° F. Bake the galette for 45 to 60 minutes, rotating halfway through, until the crust is a deep golden-brown.
- While the galette bakes, make the optional glaze. Place the apple peels and hibiscus in small saucepan with 2 cups of water. Simmer until the apple peels are limp and the hibiscus has imparted a deep pink color. Strain through a fine mesh sieve. Return the liquid back to the pot, then add the honey, lemon juice, sugar, and a pinch of salt. Bring to a simmer and reduce, stirring very frequently with a rubber spatula, until thick and syrupy (about 15 to 20 minutes).
- When the galette is out of the oven, wait 10 minutes before glazing it with the honey-hibiscus syrup. Serve the galette on its own or with ice cream.
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