Add ice water and pulse until mixture just comes together.
Form dough into a disk, then refrigerate for at least 1 hour.
Peel, core, and cut apples into 8ths. Cut each wedge into three chunks.
Combine orange zest with apple chunks.
Roll out pastry dough into an 11-inch circle.
To make the crumble, pulse together the flour, sugar, cinnamon, allspice, and diced butter.
Pulse into mixture is crumbly.
Pour apple chunks onto pastry dough, leaving a 1 1/2-inch border. Sprinkle apples with crumble.
Fold edges over apples and crumble topping.
Bake in 450 degree oven for 20-25 minutes or until crust is golden and apples are tender. (My apples were not tender, so I turned the oven down to 350 degrees, covered the crostata in foil, and baked it for another 15 minutes).
Cut into slices and serve warm or at room temperature.
Optional: Top with lots of vanilla ice cream!
For the pastry:
1 cup all-purpose flour
2 tbsp granulated or superfine sugar
1/4 tsp kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tbsp ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) (I used Gala apples)
1/4 tsp grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
4 tbsp (1/2 stick) cold unsalted butter, diced
1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feeding tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 450 degrees F.
3. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
4. For the filling peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
5. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Yield: 6 servings