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1
Melt butter in heavy large pot over medium heat.
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2
Add sugar; stir until mixture turns deep golden, about 8 minutes.
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3
Scrape in seeds from vanilla bean; add bean and orange peel.
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4
Stir 1 minute.
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5
Add apples.
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6
Reduce heat to medium-low; cook until mixture is thick, golden and reduced to 2 1/4 cups, stirring often, about 40 minutes.
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7
Mix in honey.
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8
Cool to room temperature.
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9
Discard vanilla bean.
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10
(Can be made 1 day ahead.
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11
Cover; chill.)
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12
Preheat oven to 375F.
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13
Roll out 1 dough disk on floured surface to 12-inch round.
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14
Transfer crust to 9-inch-diameter tart pan with removable bottom.
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15
Trim dough overhang to 1/2 inch.
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16
Fold overhang in and press, forming double-thick sides.
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17
Spread filling evenly in crust.
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18
Roll out second dough disk on floured surface to 12-inch round.
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19
Cut into fourteen 3/4-inch-wide strips.
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20
Arrange seven strips diagonally atop filling, trimming ends of strips at tart pan edges.
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21
Form lattice by placing seven dough strips diagonally atop first seven strips; trim ends of strips at tart pan edges.
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22
Brush lattice with egg glaze.
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23
Bake galette until crust is golden, about 55 minutes.
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24
Cool on rack.
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25
Serve slightly warm or at room temperature.
