TAHINI APPLE TART

TAHINI APPLE TART

Serves 8

I developed this recipe for Maskal Teff and for my gluten-free dairy-free friends!

¾ cups brown or ivory Maskal Teff® flour
¾ teaspoon sea salt, divided
¼ cup plus 1 tablespoon dark pure maple syrup, divided
¼ cup plus 2 tablespoons tahini, divided
2 tablespoons toasted sesame oil, plus more for coating the pan
1½ teaspoons vanilla extract, divided
¼ cup plus 2 tablespoons apple sauce
2 apples, cored and thinly sliced
1 lemon, juiced
2 tablespoons sesame seeds
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
pinch ground star anise
2 tablespoons melted dairy or non-dairy butter

Instructions

  1. Preheat the oven to 350°F.

  2. Generously coat the bottom and sides of a 9˝ tart pan with sesame oil then place on a baking sheet lined with parchment paper.

  3. Mix the flour and ½ teaspoon salt in a large bowl.

  4. Whisk together ¼ cup maple syrup, ¼ cup tahini, sesame oil, and 1 teaspoon vanilla in a medium bowl.

  5. Pour the wet ingredients into the dry ingredients and mix thoroughly. The dough should be the texture and consistency of soft cookie dough. The viscosity of tahini varies so you may need to add a little more flour or a little more sesame oil to achieve the right consistency.

  6. Transfer the dough to the prepared pan and use your fingers to form an even crust.

  7. Mix the applesauce with the remaining tahini, maple syrup, salt, and vanilla in a small bowl and toss the apples with the lemon juice, sesame seeds, and spices in another bowl.

  8. Spread the applesauce mixture on the crust in an even layer, going all the way to the edges, then layer the apple slices on top.

  9. Drizzle with the butter and bake for 50 minutes until the tips of the apple slices start to brown.

Keeps for up to 4 days in an airtight container in the refrigerator.