Apple Rhubarb Crostata

In a food processor fitted with a steel blade, add the flour, sugar, salt and butter into the bowl. Pulse until the butter has broken down and is the size of peas.

With the motor running, add the ice water through the feed tube. Pulse until the mixture resembles a crumbly dough. If the dough is too crumbly add a bit more water.

Turn out onto a lightly floured surface and shape into a disk.  Wrap in plastic wrap and refrigerate for about half an hour.

Peel, core and slice the apples into chunks. Chop the rhubarb into 1 inch pieces.  Combine the apples and rhubarb in a bowl and add sugar, orange rind, cinnamon and toss.

In a separate bowl combine the flour, sugar, salt and cinnamon. Add the butter and work with your fingers until the mixture is crumbly.

Preheat oven to 350°F. Remove the pastry from the refrigerator and roll out on a floured surface into an 11 inch circle. Place on a baking sheet covered with parchment paper.

Place the apple rhubarb mixture on the pastry, leaving a 1 1/2 border. Fold the border over the mixture, gently pleating it into a circular shape. Sprinkle the flour mixture evenly over the topping.

Bake for 30 minutes until the crust is golden and the apples and rhubarb are tender. Transfer to a wire rack to cool.