Apple Galette and Apple Pie are usually the first thing you think of making during apple season. I’m not going to lie, they’re both delicious and I look forward to them every year. But, how about making something a little different. For this recipe, I combined granny smith apples with pears on top of a tahini frangipane, in a buckwheat crust. So many flavors that come together for a truly unique fall dessert experience.
Buckwheat Flour Pear Apple Galette Crust
Buckwheat Flour has a nutty, slightly earthy flavor and pairs great with fruit. When baked as a crust it needs to be used in a combination with other flours. Using all buckwheat flour may result in a crumbly cement textured mess. I combined buckwheat flour with all purpose flour to help maintain a tart crust structure. Therefore, you still have a strong crust for holding your apples and pears, with the added buckwheat flavor.
What is Tahini?
Tahini is made from ground toasted sesame seeds that are processed into a creamy, nutty sauce. Often used in hummus or salad dressings. But, due to its nutty flavor Tahini pairs great in chocolate and fruit desserts. Think of it as a peanut butter substitute for this tart recipe.
Tips for Making Tahini Frangipane
Frangipane is tart filling made from butter, sugar, eggs, and ground almonds. To change it up a little, I switched out the almonds for creamy Tahini. Add a little coconut sugar with butter and an egg for a smooth baking spread.
Tips for Making the Buckwheat Pear Apple Galette
- Prepare your galette dough and set it in the fridge to chill.
- Coconut sugar can be substituted for light brown sugar.
- Meanwhile mix your tahini frangipane and set aside.
- Slice your apples and pears. Place them in a large bowl and coat with lemon juice.
- I used Granny Smith Apples and Bartlett Pears with skin on. Feel free to peel them if you like.
- Lemon juice prevents your fruit from browning.
- Roll out your buckwheat tart crust.
- Spread Tahini Frangipane across crust leaving a 1-2 inch border.
- Arrange fruit in desired pattern.
- Fold edges of tart crust inward over the tips of the fruit.
- Refrigerate entire galette for 15 minutes to chill and set crust.
- Brush folded edges of crust with egg wash and sprinkle with sugar.
- Bake. Chill. Drizzle with honey or additional Tahini. Enjoy!
Check out this Peach Galette Recipe with a traditional crust!
Buckwheat Pear Apple Galette with Tahini Frangipane
- 1 Cup (128 g) All Purpose Flour
- 1/2 Cup (64 g) Buckwheat Flour
- 2 Tbsp Coconut Sugar
- 1/2 tsp Salt
- 8 Tbsp Cold Unsalted Butter chopped into cubes
- 1 Egg Yolk
- 1/4 Cup (60 ml) Ice Water
- 4-5 Large Sliced Granny Smith Apples
- 3-4 Large Sliced Pears
- 1/4 Cup Lemon Juice
- 1/2 Cup ( 125 g) Tahini
- 1/4 Cup + 2 Tbsp Coconut Sugar
- 4 Tbsp Unsalted Butter room temperature
- 1 Egg
- 1/4 tsp Salt
- 1 Egg and 1 Tbsp Water stirred together with fork
- Extra Sugar for Sprinkling before baking
- Extra Tahini
- Whipped Cream
Whisk together all purpose flour, buckwheat flour, coconut sugar, and salt in a medium bowl.
Add cold butter pieces and work together with hands until resembles cornmeal.
Stir in egg yolk and slowly add water, mixing with hands until a dough ball can be formed. ( You may not use all the water.)
Wrap dough ball in plastic wrap and set in the fridge for an hour 30-45 minutes to firm.
Make Tahini Frangipane
In bowl of stand mixer, using whisk attachment at medium high speed, whip together tahini, sugar, egg, and salt.
Add butter a Tbsp at a time until creamy.
Slice fruit into thin pieces and toss in a bowl with lemon juice for a light coating.
You can choose to peel your fruit or leave peeling on. Just try to make slices even in thickness.
Make Pear Apple Galette
Preheat Oven to 400 F (204 C)
Place dough on a lightly floured piece of parchment paper.
Roll dough into a rectangular shape, a ¼ inch in thickness. (approximately 10 x 14 inches, but doesn’t have to be exact)
Cut excess dough to create straight rectangular edges.
Spread Tahini Frangipane across dough, leaving a 1-2 inch border.
Arrange pear and apple slices in desired pattern.
Take edges of dough and fold inwards towards fruit.
I chose to fold the short edges in first and then the long sides. Press the edges of the dough together gently with finger tips.
Transfer galette on the parchment paper to a large cookie sheet.
Place in the fridge for 20 minutes to firm the crust. (Baking a warm crust will cause it to lose its shape.)
Brush dough with egg wash and sprinkle with sugar.
Bake for 40-55 minutes until fruit is caramelized and crust is golden brown. (Rotate tray halfway through baking.)
Set tray onto cooling rack for 10-15 minutes before slicing and serving.
Serve with a drizzle of honey, whipped cream, and extra tahini sauce!