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To make dough:
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Combine flour, salt, sugar and butter in a food processor and pulse a few times until butter is broken up. Add Crisco and with machine running, immediately begin adding water. You want the dough to just begin to clump; too much water will make it very sticky. Empty dough on to floured work surface and knead egg-sized clumps once with the heel of your hand to work in butter. Divide dough into two rounds and chill for at least an hour. (Freeze the other for your next tart.)
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Preheat oven to 425 degrees.
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On a lightly floured surface, roll out the dough large enough for a 9=inch tart pan with a removable bottom. Refrigerate while preparing apples. (The dough, of course, can be rolled out in advance and refrigerated, wrapped. I've had no problem doing this a couple days in advance of use.)
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Peel apples, slice into even pieces and put in a bowl. Stir spieces into apples -- you may need a bit more. The idea is to get a nice coating on the apples.
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Heap apples in tart pan, moving them around to make sure they're evenly covering the pan -- they'll be high but will cook down, remember.
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Pulse flour, butter and brown sugar in food processor until crumbly and pour evenly over the apples.
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Place in oven and turn temperature down to 375 degrees. Bake for 45-50 minutes, depending on the apples and your oven. The whole tart should be golden brown.
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Serve warm, preferably with homemade ice cream (cinnamon is terrific!).
