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Apple Crostata

For the pastry (this recipe will yield enough pastry for 2 tarts)
· 2 cups all-purpose flour
· 1/4 sugar
· 1/2 teaspoon salt
· 1/2 pound (2 sticks) cold unsalted butter, diced
· 1/2 cup ice water
1. Put all of the dry ingredients in the bowl of a food processor, fitted with the dough attachment. Pulse 2 or 3 times to combine.
2. Add the butter all at once and pulse 12 to 15 times, until the butter is the size of peas.
3. Add a 1/4 cup of the ice water all at once and pulse the dough until it begins to come together around the blade. If the dough doesn't come together, add a tablespoon of ice water at a time until the dough comes together.
4. Turn the dough out onto a well-floured surface and knead it a few times until you form a smooth ball. Divide the ball into two pieces and flatten each piece into a disk. Wrap in plastic wrap. If you're making one tart, place one disk in the refrigerator for an hour and freeze the other disk. Otherwise, if you're making two tarts, refrigerate both disks of dough for an hour.

Filling:
· 4 or 5 McIntosh apples
· grated zest of a small orange
· 1/4 cup all-purpose flour
· 1/4 cup sugar
· 1/4 teaspoon salt
· 1/2 teaspoon cinnamon
· 4 tablespoons (1/2 a stick) cold unsalted butter, diced
· 1 egg, beaten with a tablespoon of water
1. Preheat oven to 450 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Peel the apples and quarter them. Cut each quarter into three pieces. Toss the apples with the orange zest and set aside.
4. On a well-floured surface, roll your disk of dough into an 11-inch circle. (If the dough is too hard from being refrigerated, let it sit for a few minutes.) Once you've rolled out the dough, fold it into quarters or roll it around a rolling pin and transfer the circle to the prepared baking sheet.
5. Pile the apple mixture on the dough, being sure to leave a 1-1/2 to 2-inch border all the way around.
6. Combine the flour, sugar, salt and cinnamon in the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture is crumbly. Pour the topping into a bowl and, with your fingers, work the butter until the topping starts to hold together. Sprinkle the topping on the apples.
7. Brush egg wash over the border of dough. Carefully begin folding the border up and over the apples. The dough should partially cover the apples all the way around.
8. Once you've folded the dough up and over, brush the egg wash over the dough.
9. Bake for 20 to 25 minutes, or until golden brown. The apples will be tender.
10. Enjoy!

Recipe from Ina Garten