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1
For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
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Pulse a few times to combine.
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3
Add the butter and pulse 12-15 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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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 disc.
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7
Wrap in plastic and refrigerate for at least one hour.
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Meanwhile-- preheat over to 450 degrees and make filling.
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9
After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
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10
For Filling: Peel, core and cut apples into 8ths.
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11
Cut each wedge into 3 chunks.
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12
Toss with orange zest.
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13
Cover tart dough with the apples leaving a 1 1/2 inch border.
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14
Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
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15
Add the butter and pulse until mixture is crumbly.
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16
Pour into a bowl and rub it with your fingers until it starts holding together.
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17
Sprinkle evenly over apples.
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18
Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
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19
Bake for 20-25 minutes until the crust is golden and the apples are tender.
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20
Allow to cool.
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21
Serve warm or at room temperature.
