An excuse to eat apple crostata

I'm a Canadian married to an American and we're living in the US. Although I don't like turkey, I love the premise of Thanksgiving and the fact that the week is cut short on Wednesday...these Americans do it right.
Here's another great one from Barefoot Contessa Parties!
I'm not her publicist, just a big fan....This is the second time I have made this rustic apple crostata and you only have to make the crust once. It went over very well both times! A perfect Thanksgiving dessert last night.

Apple Crostata- Serves 6
Barefoot Contessa Parties!

Needed equipment: rolling pin, food processor, baking sheet, microplane zester and some bowls

For the pastry (makes enough for 2 tarts!)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 tsp kosher salt
1/2 lb very cold unsalted butter, diced

For the filling (1 tart)
1 1/2 lbs McIntosh, Empire or Macoun apples (3 apples)
1/4 tsp grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice (I didn't have it and skipped it)
4 Tbsp cold unsalted butter (1/2 stick), diced

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Unplug food processor and take out the blade. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Replug the food processor and put the blade back, pulse 12-15 times or until the butter is the size of peas. With the motor running, add 1/4 cup of ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry to use for your next masterpiece!

Preheat oven to 450 degrees.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

For the filling, peel, core and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with apple chunks, leaving a 1 1/2 inch border.

Combine the flour, sugar, salt and cinnamon, and allspice into the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on apples. Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to carefully transfer it to a wire rack.

Bon Appetit!