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1
To make the crust: Mix the flour, sugar, and salt in a processor.
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2
Add the butter.
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3
Pulse until the mixture resembles a coarse meal.
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4
Add the ice water and pulse until moist clumps form.
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5
Gather the dough into a ball; flatten into a disk.
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6
(If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.)
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7
Wrap the dough in plastic and refrigerate until firm, about 1 hour.
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8
For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
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9
Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend.
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10
Set aside for 10 minutes.
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11
Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round.
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12
Transfer the dough on the parchment paper to a heavy large baking sheet.
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13
Spoon the apple mixture over the dough, leaving a 2-inch border.
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14
Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center.
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15
Pleat loosely and pinch the dough to seal any cracks.
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16
Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
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17
Bake the crostata until the crust is golden and the apples are tender, about 40 minutes.
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18
Transfer the baking sheet to a rack; cool for 10 minutes.
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19
Slide a metal spatula under the crust to free the crostata from the baking sheet.
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20
Cool the crostata to lukewarm.
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21
Sprinkle with the almonds and serve.
