Saint Antonio Apple Tart

In a bowl, whisk together flour, 1 tablespoon sugar and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-quart pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

Heat oven to 375°. Transfer dough to a floured surface; roll out to ?” thickness. Transfer dough to an 11″ tart pan with a removable bottom; press into bottom and sides, leaving pastry to overhang sides. Transfer apple mixture to pan; fold dough sides over edges. Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.