makes two tarts
For the pastry, place flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Be careful, the blades are sharp. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup of ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine before it comes together (this keeps the pastry texture flakey) Turn dough out on to floured pastry board or slab of marble and form into 2 disks. Wrap with plastic and refrigerate for at least one hour. (dough freezes beautifully-so you can freeze one if you like)
Preheat oven to 450. Roll the pastry into an 11-inch circle on 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 the apple chunks, leaving a 1 1/2 inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in 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 the apples. Gently fold the border over the apples, pleating it to make a circle.