Apple Crostata

Apple Crostata Oven: 450 Bake: 20-25 minutes

Pastry—makes two tarts:

2 c. flour
¼ c. granulated/fine sugar
½ tsp. kosher salt
½ lb. unsalted butter (VERY cold, diced)
¼ c. ICE water

Filling—enough for one tart:

1 ½ c. apples (McIntosh, Macoun, or Empire)
¼ tsp. grated orange zest
¼ c. all-purpose flour
¼ c. granulated/ fine sugar
¼ tsp. kosher salt
¼ tsp. cinnamon
1/8 tsp. ground allspice
4 tbsp. unsalted butter (VERY cold, diced)

Directions:

Pastry:

-flour, sugar, salt, chop to combine
-add COLD diced butter, mash, coat butter with flour
- mash until butter ~ pea-size
-1/4 c. ICED water, pour in, keep smashing dough until all ________
-turn dough out onto floured board
-form two disks
-refrigerate one hour
- roll into 11” circle
-place on parchment paper
-place on cookie sheet

Filling:

-Peel apples, core, quarter
-cute each quarter into three chunks
-toss apples into orange zest
-place apples in on tart
-keep a 1 ½ in. border around tart (so that the dough will easily fold up)

Topping for filling:

-Combine and mix flour, sugar, salt, cinnamon, allspice, add unsalted butter until topping is crumbly
-Sprinkle mixture over apples, evenly
-fold borders of pastry up and bake 450, 20-25 minutes (golden crust / apples tender