Ingredients: |
Ingredients: For the Pastry (2 tarts)
2 c. flour
1/4 c. sugar
1/2 tsp. salt
1/2 pound cold unsalted butter, diced
For the filing (1 tart)
1 1/2 lb. apples
1/4 tsp. grated orange zest
1/4 c. flour
1/4 c. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 T. cold, unsalted butter, diced
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Directions: |
Directions:For the pastry, place flour,sugar. salt in bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with flour.
Pulse 12-15 times or until the butter is the size of peas. With motor running add 1/4 c ice water. Keep hitting the pulse button to combine but stop just before the dough comes together.
Turn dough on to a floured board and form into 2 disks. Wrap in plastic wrap and refrigerate one of the disks for at least 1 hour. (Freeze the other for later).
Preheat oven to 450º
Roll pastry into an 11 inch circl on lightly floured surface. Transfer to a baking sheet lined with parchment paper.
For the filling, peel, core and quarter the apples then cut into chunks.Toss with orange zest. Cover the tart with apples leaving a 1 1/2 inch boarder.
Combine flour,sugar, salt, cinnamon, allspice in bowl of food processor. Add butter and process until crumbly. Put in a bowl and rub with your fingers until it holds together. Sprinkle evenly over the apples. Gently fold the boarder over the apples, pleating it to make a circle.
Bake for 20-25 minutes or until the crust is golden and apples are tender. Let teh tart cool for 5 minutes. Use 2 spatulas to transfer to a wire rack. |
This recipe for Apple Crosata is from