Tahini Apple Tart

cooking.nytimes.com

Ms K

NH foodie, lifetime WW member. I seek unusual recipes and love to cook.

subheading: 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

subheading: FOR THE SESAME SPREAD:

⅓ cup tahini

3 tablespoons sugar

3 tablespoons unsalted butter, at room temperature

1 large egg

¼ teaspoon kosher salt

subheading: FOR THE FILLING AND ASSEMBLY:

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

Directions at cooking.nytimes.com

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