Two days ago I tripped over this recipe from the New York Times for an apple tahini tart. I wondered what tahini could possibly be. That thought led me down the rabbit hole of reading and cooking. It is my favorite sort of hole to fall into. I can be lost for hours.
Tahini is merely toasted sesame seeds and some oil. I found a recipe and method for making my own from scratch. When I was finished the product had the consistency of peanut butter and a similar albeit milder flavor. I should back up a bit. After reading the entire NYT recipe and how to create my own tahini, I looked through my larder. Low and behold I had everything except for apples. (Apples generally do not last long in my house.) Off to the store for more on Sunday morning I went.
I made the tahini on Saturday and refrigerated it overnight. On Sunday I made the pastry and placed it in the refrigerator as directed to rest a couple hours while I went to the grocery store to find apples. IGA had Pink Lady apples just as I had hoped for when reading the recipe. (I become ecstatic when I can find all the exact ingredients to make a new recipe the first time.)
When I made the tahini sauce by mixing the tahini with the other ingredients I covered it with a piece of waxed paper to keep out any small fliers that seem to appear when I bring in tomatoes from the small garden we have. I asked Cheryl (I could feel her nearby.) where did you put the rubber bands? I could use one to put around the top of this container of sauce. I found the Rubbermaid leftover tubful of rubber bands that I had recovered from her office several months ago and carried it from my office into the kitchen. When I opened it to find a suitable elastic band I found also a note from Cheryl.
A yellow post it note was wrapped around a flash-drive with the message “Sr. Pat” and a crossed out phone number. The flash-drive contained a video file that our grandson Max had put together some time ago. That video is a collection of early Christmas videos that his Dad made twenty years ago. I could not watch it all the way through until today when I could give myself time to react to the memories.
October is tomorrow and this is the time of year when Cheryl would start agitating to decorate for Christmas and I would resist (because I did not share her enthusiasm.) She sent me a message. “Christmas will be here before you know it!” she would say (and was saying this time.) I would argue that it is ONLY October. Thanksgiving has not happened yet! Today I argued that I had to finish this tart first!
This will be the first Christmas without her. I miss this discussion. I wonder how I will react to that fact in a few weeks. I wonder how I will react to the first Christmas without her in a few months.
Yesterday I put the flash-drive aside to finish assembling the the tart. Here is the end result.
I took it to my son’s house to consume after the football game. I will keep this recipe to do again with other fillings.
Tahini Apple Tart By Andy Baraghani Published in NYT website Sept. 16, 2024
For the dough
- 1½ cups all-purpose flour, plus more as needed
- 1 tablespoon sugar
- 1¼ teaspoons kosher salt (such as Diamond Crystal)
- ¾ cup/170 grams unsalted butter, cut into small cubes, chilled
- Ice water, as needed
For the tahini spread
- ⅓ cup tahini
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, at room temperature
- 1 large egg
- ¼ teaspoon kosher salt
Assembly and filling
- 2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
- 1 tablespoon cider vinegar or lemon juice
- 3 tablespoons sugar, plus more for sprinkling
- 1 teaspoon ground cardamom
- Heavy cream, for brushing
- 1 to 2 tablespoons white sesame seeds
- Vanilla ice cream, whipped cream or crème fraîche, for serving
- For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
- Drizzle ¼ cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
- Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
- Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
- For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.) [Ask Cheryl where the rubber bands are located.]
- For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
- Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
- Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.
I often bake bread in a convection bake and I started this tart in a convection oven. I got used to doing this in our old house. The temperature is uniform in a convection oven. After the first twenty minutes or so I rotated the cookie sheet that I had put the tart onto. I also changed the oven setting to bake from convection bake. I gave it a few minutes over the allotted time. As you can see from the photo it needed perhaps a short time under the broiler to get that golden brown color. I chose not to burn it.
David and I both pronounced it excellent.
Carpe Diem.
Adjunct_Wizard 