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Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

Food52 - Sarah Jampel

Author Notes: This recipe is adapted from Bronwen Wyatt, pastry chef at Shaya in New Orleans. As beautiful as the galette is (by quartering the apples, slicing them thinly, and leaving the slivers huddled up as neat bundles, you can fan them out easily), it's more than just looks. The real …

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