->Apple Crostata <-

Serves 6 2 cups flour

1/2 teaspoon Kosher salt

2 sticks butter, diced and very cold

1 1/2 pounds McIntosh, Macoun, or Empire apples

1/4 teaspoons grated orange zest

1/2 cup flour, all-purpose

1/4 cup sugar

1/4 teaspoon Kosher salt

1/4 teaspoon cinnamon

1/8 teaspoon allspice

4 tablespoons butter, cold and diced

For the pastry place the flour, sugar, and salt in the bowl of a

food processor fitted with a steel blade. Pulse a few times to

12 to 15 times, or until the butter

is the size of peas. With the motor running, add 1/4 cup ice water

all at once through the feed tube. Keep hitting the pulse button

to combine, but stop the machine just before the dough comes together.

Turn the dough out onto a well floured board and form into 2 disks.

Wrap with plastic and refrigerate one of the disks for at least an

hours. Freeze the rest of the pastry.

450F. Roll the pastry into an

11" circle on a

lightly floured surface. Transfer it to a baking sheet lined with

parchment paper. Peel, core, and quarter the apples. Cut each quarter into 3 chunks.

Toss the chunks with the orange zest. Cover the tart dough with

the apple chunks, loeaving a 1 1/2 inch border. Combine the flour,

sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the

mixture is crumbly. Pour into a bowl and rub it with your fingers

until it starts holding together. Sprinkle evenly on the apples.

Gently fold the border over the apples, pleating it to make a circle.

20 to 25 minutes, then use

2 large spatulas

to transfer it to a wire rack.

Notes: Try with any fresh fruit.

An alternate way to handle the dough is to grate the pastry into pie or tart pan. Then just use the tips of finger to push the dough

into place.