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1
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
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2
Pulse a few times to combine.
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3
Add the butter and pulse 12 to 15 times, or until the butter is the size of peas.
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4
With the motor running, add the ice water all at once through the feed tube.
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5
Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
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6
Turn the dough onto a well-floured board and form into a disk.
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7
Wrap with plastic and refrigerate for at least 1 hour.
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8
Preheat the oven to 450 degrees F.
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9
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface.
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10
Transfer it to a baking sheet.
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11
For the filling, peel, core, and cut the apples into 8ths.
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12
Cut each wedge into 3 chunks.
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13
Toss the chunks with the orange zest.
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14
Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
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15
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.
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16
Add the butter and pulse until the mixture is crumbly.
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17
Pour into a bowl and rub it with your fingers until it starts holding together.
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18
Sprinkle evenly on the apples.
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19
Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
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20
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender.
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21
Allow to cool.
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22
Serve warm or at room temperature.
