Creator:

Barefoot Contessa

In Advance: 

Preheat oven to 450.

Ingredients:

For the pastry ( 2 tarts)

• 2 cups all purpose flour
• 1/4 cup superfine sugar ( or regular)
• 1/2 tsp kosher salt
• 1/2 lb very cold  unsalted butter ( 2 sticks) diced into 1/2 in pieces
• 1/4 cup ice water

Recipe:

1. Place flour sugar salt in food processor and pulse to combine.
2. Add butter pieces and toss carefully with your hands to coat with flour ( Careful the blade is sharp) Pulse 6 or 7 or more times until the butter is the size of peas.With motor running add ice water all at once. Keep hitting the pulse button until the dough JUST begins to come together.
3. Turn dough onto well floured board and form into two disks ( about 6 inches in diameter). Wrap in plastic wrap and refrigerate on disk for  at least an hour. Freeze remaining disk.

Ingredients:

For the crumble:

• 1/2 cup flour
• 1/2 cup superfine sugar ( or regular)
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 8 TB unsalted butter, diced

Recipe:

1. Place all in processor and mix until mixture is crumbly. Pour into bowl and rub with fingers until it starts holding together.
2. Put in freezer plastic container.

Notes:

Ina says to use half of this crumble on each tart. I use just a few tablespoons and keep remainder in freezer with disc of dough.

Ingredients:

For apple:

• 1 1/2 lbs Macoun, McIntosh or Empire apples( or pears with crystallized ginger, or peaches etc)
• 1/4 tsp grated orange peel

Recipe:

1. Peel core quarter the apples and cut each quarter into 3 chunks. Toss chunks with orange zest
2. Roll pastry into an 11 inch circle. Place on baking sheet lined with parchment paper
3. Cover tart with apple chunks, leaving an 1 1/2 inch border.. Sprinke some crumble over apples. Gently fold the border over the apples, pleating it to make a circle.
4. Bake 20 to 25 minutes until the crust is golden and the apples are tender. Let cool 5 minutes, then transfer to a wire rack to cool