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1
Preheat oven to 425F.
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2
Coat baking sheet with nonstick cooking spray.
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3
In medium bowl, combine flour, sugar and salt.
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4
Using fork, slowly stir oil into flour mixture until crumbly.
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5
Stir in enough ice water so dough will hold together.
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6
Turn dough out onto work surface and flatten into disk.
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7
Roll dough between sheets of wax paper into a circle, 14 to 15 inches in diameter and approximately 1/16 inch thick, patching where necessary.
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8
Remove top sheet and invert dough onto prepared baking sheet.
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9
Cover and refrigerate while preparing filling.
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10
In large, heavy saucepan, melt butter over medium heat.
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11
Add sugar and stir until mixture turns deep gold, about 8 minutes.
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12
Scrape in seeds from vanilla bean; add bean and orange peel.
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13
Stir 1 minute.
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14
Add apples.
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15
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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16
Stir in honey.
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17
Remove from heat and cool to room temperature.
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18
Discard vanilla bean.
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19
Spread apple mixture over pastry, leaving 1 1/2-inch border around edge.
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20
Fold pastry border over apples.
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21
Bake 15 minutes.
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22
Reduce oven temperature to 375F and bake until crust is golden and juices are bubbling, 30 to 40 minutes.
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23
Using long spatula, loosen tart from baking sheet and slide onto serving platter.
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24
Let cool slightly before serving.
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25
Garnish with slivered almonds and curled lemon peel if desired.
