Tahini-Soy Apple Tart
Granny Smith never looked so good!
Whatever you want to call it (pie, tart, galette, etc.), her sweet-tartness is balanced with tahini and soy. She’s easy to throw together. Woody herbs like thyme or rosemary would also be very good in this pie.
Tahini-Soy Apple Tart
Ingredients
1 basic pie crusts (see recipe here)
1 egg
1 tbsp cream or whole milk
sesame seeds, demarara or other coarse sugar
7 granny smith apples, cored, seeded, and sliced about 1/8-inch thick
4 tbsp tahini
2 tbsp high quality fermented soy sauce
1/2 cup honey or tamarind
2 tbsp flour
1/2 tsp dried rosemary (or 2 tbsp fresh), optional
Tools you will need: clear plastic wrap, a rolling pin, an 8-inch diameter spring-form pan or pie plate, and a pastry brush
Directions
Prepare the crusts according to the pie crust recipe. While the dough chills in the refrigerator, start the filling.
Slice the apples into roughly 1/8-inch thick half-moons. The easiest method is to quarter the apples and cut the core and seeds from each quarter. Then slice the quarters. Since the slices are so thin, we can leave the skin on. You may peel them if you prefer.
Toss the apple slices in a large bowl with the tahini, soy sauce, honey, and flour. Cover and rest at room temperature until the dough is ready.
Roll out the chilled dough into a 13-inch diameter circle, about 1/8-inch thick, on a well-floured surface. Transfer to your baking vessel. Gently guide it into the corners. Allow any excess dough to hang over the sides.
Fill the pie. You can keep this simple or get creative. I arranged the apples in a layered fan pattern (see photo), but feel free to just dump them in. Be sure to include all the liquid they’ve released.
Gently fold the excess crust over the apples. Depending on the size and type of pan, the crust might only cover an inch of the apples around the perimeter, or it might barely fold in, as mine did above.
Whisk the egg and cream in a small bowl to make an egg wash. Brush it onto the dough.
Sprinkle with sesame seeds and sugar.
Bake at 375° F for about an hour and a half. We want the crust to be a deep golden brown and the apples to be very soft. Check frequently and cover with aluminum foil if necessary to prevent the top from burning towards the end. Intermittently brush with more egg wash for a shiny finish.
Allow the pie to cool for a couple of hours before slicing.
