Orange-Infused Apple Tart

Name: Orange-Infused Apple Tart
Prep time: 1 h 30 min
Cook time: 10 h 15 min
Total time: 11 h 45 min
Ingredients: 500 g all-purpose flour; 190 g powdered sugar; 120 g eggs; 300 g butter (La Viette); 60 g almond flour; 2 g Guérande fleur de sel; 0.5 g vanilla powder (1/2 g); 0.5 orange zest (grated); 45 g fine granulated sugar; 23 g butter (melted); 1.125 kg apples (Calville Blanc or Cox Orange Pippin); 200 g butter (cut into 1.5 cm cubes); 200 g fine granulated sugar; 200 g all-purpose flour; 50 g poppy seeds; 120 g almond flour; 4 g fleur de sel

A baked dessert with a sweet tart crust base, topped with 10-hour low-temperature slow-cooked orange-infused apples, and sprinkled with poppy seed crisp crumbles before baking.

11h 45m

Easy

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Ingredients

all-purpose flour 500 g

powdered sugar 190 g

eggs 120 g

butter (La Viette) 300 g

almond flour 60 g

Guérande fleur de sel 2 g

vanilla powder (1/2 g) 0.5 g

orange zest (grated) 0.5

fine granulated sugar 45 g

butter (melted) 23 g

apples (Calville Blanc or Cox Orange Pippin) 1.125 kg

butter (cut into 1.5 cm cubes) 200 g

fine granulated sugar 200 g

all-purpose flour 200 g

poppy seeds 50 g

almond flour 120 g

fleur de sel 4 g

Instructions

Make the sweet tart dough

Sift the flour and powdered sugar separately. Place the butter in a stand mixer and beat on medium speed until softened and uniform. Add the powdered sugar, almond flour, salt, vanilla powder, eggs, and flour in that order. Stop once the dough comes together into a ball—avoid overmixing, which would make it lose its short, tender texture. Wrap in plastic film and refrigerate overnight to relax.

Shape and pre-bake the tart shell

Roll out the dough. For the large tart, cut a 22 cm round and line a 17 cm mold; for the small tart, cut an 11 cm round and line an 8 cm mold. Refrigerate for 30 minutes, dock with a fork, then refrigerate for another 30 minutes. Line with parchment paper, add pie weights (dried beans or apricot pits), and pre-bake at about 170°C for 15 minutes until cooked through.

Make the 10-hour orange-infused apples

This must be prepared two days in advance. Rub the orange zest into the fine sugar to release its flavor. Preheat the oven to 90°C. Melt the butter. Core the apples, halve them, and slice without cutting all the way through. Press the apple halves flat with the palm of your hand, arrange a layer in a baking dish, brush with melted butter, and sprinkle with the orange sugar. Repeat with a second layer (no more than two layers total). Seal tightly and bake at a low 90°C for 10 hours.

Prepare the apple filling

Cool for 3 hours after removing from the oven, then refrigerate overnight. Before using, scrape off any solidified butter on the surface and drain off excess liquid.

Make the poppy seed crumble

Place the butter, sugar, salt, flour, poppy seeds, and almond flour in a food processor and pulse for 30 seconds until coarse crumbs form (do not let it come together into a dough). Refrigerate until ready to use.