Apple Crostata (GF)

Step 1

• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.

• Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.

• Pulse 12 to 15 times, or until the butter is the size of peas.

• With the motor running, add 4 TABLESPOONS of 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 hour.

Step 2

• Preheat the oven to 450 degrees F.

• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

• For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks.

• 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.

• Toss the apples, orange zest, and flour mixture together.

• Cover the tart dough with the apple mixture, leaving a 1 1/2-inch border. Gently fold the border over the apples, pleating it to make a circle. Sprinkle edges with sugar.

• Sprinkle with sliced almonds or crumbled pecans (optional)

• Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.

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