DIRECTIONS

1. Preheat oven to 425 F (220 C).
2. Add flour, chilled butter and icing sugar to a food processor and pulse until fine crumbs appear.
3. Measure out ⅓ cup (75 ml) of the crumb mixture and set aside.
4. Pat the remaining crumb mixture evenly on the bottom and up the sides of an 11-inch (27.5 cm) tart pan with a removable bottom.
5. Freeze the tart shell for 10 minutes, then bake until the crumb mixture starts to brown, about 6 minutes.
6. Let cool completely on a wire rack.
7. Pile the filling into the cooked pastry shell.
8. Sprinkle with brown sugar mixture.
9. Bake at 425 F (220 C) for 15 minutes.
10. Reduce temperature to 375 F (190 C) and continue to bake until the apples are tender, 45 minutes.
11. Cover the top with foil during the last 30 minutes to prevent over-browning.
12. Transfer to a wire rack and allow to cool.