• 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.

  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 30 min. to 1 hour.

Add the filling

• 1. Peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest and add cream.

  2. Cover the apple tart dough with the apple chunks, leaving a 1 1/2-inch border.

  3. Next, combine the flour, sugar, salt, cinnamon, allspice and ginger in a bowl. Add the butter and mix with a fork until the mixture is crumbly. You can use your fingers until it starts to stick together.

  4. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle.

  5. Bake the crostata at 450 degrees for 20 to 25 minutes, or until the crust is golden and the apples are tender but not mushy.