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Ingredients
- 1/4 c. unsalted butter - (1/2 stick)
- 2/3 c. sugar
- 1/2 x vanilla bean split lengthwise
- 2 tsp grated orange peel
- 6 c. coarsely-grated peeled Golden brown Delicious apples - (abt 3 lbs)
- 3 Tbsp. honey Pastry Crust Dough (see recipe) (2 dough disks)
- 1 x egg beaten for glaze
Directions
- Heat butter in heavy large pot over medium heat. Add in sugar; stir till mix turns deep golden brown, about 8 min. Scrape in seeds from vanilla bean; add in bean and orange peel. Stir 1 minute. Add in apples. Reduce heat to medium-low; cook till mix is thick, golden brown and reduced to 2 1/4 c., stirring often, about 40 min. Fold in honey. Cold to room temperature. Throw away vanilla bean. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 375 degrees. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Spread filling proportionately in crust.
- Roll out second dough disk on floured surface to 12-inch round. Cut into fourteen 3/4-inch-wide strips. Arrange seven strips diagonally atop filling, trimming ends of strips at tart pan edges. Form lattice by placing seven dough strips diagonally atop first seven strips; trim ends of strips at tart pan edges. Brush lattice with egg glaze.
- Bake galette till crust is golden brown, about 55 min. Cold on rack. Serve slightly hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: A country-style fruit tart with a lattice top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 8 servings | |
| Calories 123 | |
| Calories from Fat 56 | 46% |
| Total Fat 6.3g | 8% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 9mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 16.72g | 11% |
| Protein 0.76g | 1% |
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