Pink Lady® Apple Galletes

Place the flour, sugar and salt in a food processor and pulse to mix
Add the butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process)
Add the egg yolk, vinegar, vanilla and a teaspoon of the iced water and pulse until the dough just starts to come together.
Put the dough on lightly floured surface, flatten into a disk, wrap in plastic and chill for 2 hours.
Roll the dough into a large rectangle and use a small side plate to cut out 6–8 disks and place onto 2 baking sheets lined with baking paper
Preheat the oven to 200 degrees C
Mix the almonds, sugar and zest together and sprinkle onto the rolled out disks leaving a 2cm edge
Arrange the Pink Lady® apple slices onto the pastry
While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit.
Brush the border with the egg wash
Bake for 25 minutes until the crust is well browned
Remove from the oven, remove baking paper and place onto a cooling rack.

Tahini butterscotch sauce:

Combine the cream and butter in a small saucepan, cook over a low heat, stirring, until the butter melts
Add the tahini and sugar, whisk until tahini has dissolved.
Bring to the boil, reduce the heat and cook for another 10 minutes, stirring constantly until thickened and shiny.
Serve the galettes warm, with a spoonful of butterscotch and some vanilla ice cream.

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