Tarta de Manzana

Pie Crust: need 500g per 12" deep tart (1.3" deep) OR 2 half sheets of frozen pate brisee

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Pie Filling: 3.6KG Yield

1.7 KG Peeled, cored, medium diced Granny Smith Apples

1.7 KG Peeled, cored, medium diced Gala Apples

350g Granulated Sugar

300g Light Brown Sugar

5g Kosher Salt

10g Lemon Zest

10g Orange Zest

30g Lemon Juice

8g Ground Cinnamon

2g Ground Ginger

3g Ground Nutmeg

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Marcona Almond Crumble Topping:

300g rolled oats

200g rough chopped marcona almonds

3g ground cinnamon

1 g ground nutmeg

150g light brown sugar

250g all purpose flour

325g unsalted butter, melted

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Pie Assembly:

20g granulated sugar (per pie)

Egg wash

Aluminum Foil

Pie Filling:

1. Combine the apples, sugar, light brown sugar, kosher salt, lemon zest, orange zest, lemon juice & spices in a large bowl. Combine gently.
2. Transfer to a large rondeau & cover with a parchment lid.
3. Bring to a simmer and stir. Cook the apples until they are tender but do not lose their shape & do not turn to mush. The Gala Apples will fall apart more than the Granny Smith, that is fine.
4. Transfer the filling to a parchment-lined sheet tray to cool in the walk-in.
5. Reserve to fill the pie shells.
6. The apples can be made in advance & taste better if they sit for a day or two.

Marcona Almond Crumble:

1. Melt the butter.
2. Put all of the remaining ingredients in a bowl and combine well.
3. Pour the melted butter over & combine well.
4. Spread the crumble out on a parchment-lined sheet tray & cool completely.
5. Once cool, transfer the crumble to quart containers.
6. The crumble can be made in advance, it will keep in refrigerated 1 week or frozen 1 month.

Pie Assembly & Baking: Preheat oven 350 degree convection, low fan

1. Line a 12" fluted tart pan with a removable bottom with pate brisee (2 sheets of frozen pate brisee sandwiched together and rolled to fill the tart pan)
2. Add 1.4KG apple pie filling (including the liquid) to the pie shell and spread evenly.
3. Top evenly with 450g cold crumble topping.
4. Sprinkle the top of the crumble with 20g granulated sugar.
5. Brush the crust edge with egg wash (whisked egg with a little water)
6. Make an aluminum collar to cover the crust edge of the pie for the first hour of baking.
7. Remove the foil collar after 1 hour of baking, bake another 15 minutes.
8. Cool to room temperature, then wrap the sheet trays and chill overnight.
9. Bring the pie to room temperature prior to service.
10. Cut pie to 10 even pieces.
11. Re-warm each slice to order.
12. Serve with dulce de leche sauce & one scoop of dulce de leche ice cream on top.

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Cut the tart into 10 equal-sized pieces.