Apple crostata

Ingredients:

Dough

• 1 cup premium flour
• 2 tbsp. granulated sugar or ultra-fine sugar
• 1/4 teaspoon coarse salt
• 110 g chilled unsalted butter, diced
• 2 tablespoons of ice water

Filling

• 0.7 kg Mackintosh, Macoun, or Empire apples (3 large)
• 1/4 tsp. grated orange zest
• 1/4 cup flour
• 1/4 cup granulated sugar or ultrafine sugar
• 1/4 teaspoon coarse salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• 55g chilled unsalted butter, diced

Preparation:

1. Dough:
   
   In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, and salt. Pulse several times. Add the butter and pulse 12-15 times, or until the butter is the size of peas. With the processor running, add ice water through the feed tube. Continue to pulse until the dough forms a solid mass, but stop just before it forms a solid mass. Turn the dough out onto a well-floured board and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 230°C.
3. Dust a rolling pin with flour and on a lightly floured surface roll the dough into a circle with a diameter of 27 cm. Transfer it to a baking sheet.
   
   Filling:
   
   Peel and core the apples and cut each into 8 pieces. Cut each slice into 3 pieces. Mix the pieces with orange zest. Arrange them on the pie crust and spread them out, leaving a 4 cm (1.5 in) border.
4. In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, salt, cinnamon, and allspice. Add the butter and pulse until crumbly. Transfer to a bowl and press with your fingers. Sprinkle the topping evenly over the apples. Gently fold the edges of the dough over the apples to partially enclose them, pleating them into a circle if necessary.
5. Bake the crostata for 20-25 minutes, until the crust is golden and the apples are soft. Let cool. Serve warm or at room temperature.