Apple Crostata

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until the dough holds together. If it is too crumbly add some more ice water. Form into a disc and wrap in plastic; refrigerate for at least 30 mins.

Preheat the oven to 450 degrees.

Flour a rolling pin and roll the pastry into a 14 inch circle on a lightly floured surface. It doesn't have to be perfect; free form is what you want for this rustic tart. Transfer it to a baking sheet.

To make the filling: peel, core, and cut the apples into thin slices. Toss the slices with the remaining filling ingredients. Toss the mixture to gently coat the apples. Spoon the apple mixture into the center of the dough leaving a 2 inch boarder all around. Brush the border with the egg wash. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Brush the crust with the remaining egg wash and sprinkle with sugar.

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 with vanilla ice cream.