Apple Crostada

This is my favorite apple recipe to make.  It's like a rustic country apple pie--it doesn't have to look too nice and neat.  And the crust is more like a tart crust, which I love the flavor of.
I got this recipe from Erin.  I imagine she got it from a famous chef.  I'm guessing Ina Garten?

Apple Crostada

Pastry dough:

2 cups flour

¼ cup super fine sugar or granulated

½ teaspoon salt

½ pound very cold unsalted butter, diced

Tart dough makes 2 tarts

Filling is for one tart:

1 ½ pounds apples (macouns)

½ teaspoons grated orange zest

¼ cup flour

¼ cup sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1/8 teaspoon allspice

4 Tablespoons cold unsalted butter

Pastry: place flour, sugar, and salt in a bowl of food processor with steel blade.  Pulse a few times to combine.  Add butter and toss quickly with your fingers to coat each cube of butter with the flour.  Be careful; the blades are sharp.  Pull 12 to 15 times until the butter is the size of peas.  With the motor running.  Add ¼ cup ice water all at once through the feed tube.  Pulse.  Stop when dough comes together.  Put on well floured board.  Form into two disks.  Wrap with plastic and refrigerate one for at least an hour.  Freeze the rest.

Preheat oven to 450.  Roll pastry into 11 inch circle.  Transfer to a baking sheet lined with parchment paper or French silpat.

Filling:  Peel, core, quarter the apples.  Cut each quarter into 3 chunks.  Toss chunks with orange zest.  Cover tart dough with apples chunks leaving 1 ½ inch boarder.  Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor.  Add butter and pulse into mixture is crumbly.  Pour into bowl and rub with fingers until it starts holding together.  Sprinkle evenly on apples.  Gently fold border over apples, pleating it to make  a circle.  Bake for 20-25 minutes until crust is golden.  Use 2 large spatulas to transfer to wire rack.