Apple Streusel Tart

Ingredients

• 1 teaspoon five-spice powder chinese
• 0.5 teaspoon double-acting baking powder 
• 1.5 cups cake flour (not self-rising)
• 3 tablespoons cream cheese cold cut into small pieces
• 0.5 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 6 cups granny smith apples cored peeled sliced
• 2 Tbsp ice water 
• 2 teaspoons juice of lemon fresh
• 0.3 cup brown sugar light packed
• 0.5 cup brown sugar light packed
• 0.3 teaspoon salt 
• 2 tablespoons butter unsalted cold cut into small pieces
• 3 tablespoons butter unsalted cold cut into small pieces

Equipment

• food processor
• bowl
• frying pan
• oven
• mixing bowl
• wax paper
• tart form

Directions

1. Preheat oven to 425F. Make pastry: Pulse cake flour, baking powder and salt in a food processor until blended.
2. Add cream cheese and butter and pulse 15 times, or until mixture resembles coarse crumbs.
3. Transfer to a mixing bowl. In a small bowl, stir together 2 Tbsp. ice water and lemon juice.
4. Add to dry ingredients and mix with a fork just until moistened and dough begins to hold together, adding up to 1 Tbsp. water only if necessary. Dough will be dry and crumbly but should hold together when a small amount is pinched between your fingers. Gather dough into a ball and flatten into a 4-inch disk.
5. Roll out pastry between 2 sheets of wax paper into a 12-inch round and transfer to a 10-inch fluted tart pan with a removable bottom, pressing gently into pan. Refrigerate.
6. Combine brown sugar, flour, five-spice powder and salt in a large bowl.
7. Add apples and toss to coat well.
8. Spread apples evenly in tart shell.
9. Make streusel topping: Stir flour, sugar and butter with a fork in a small bowl until crumbly.
10. Sprinkle over apples.
11. Bake until crust and topping are brown and apples are tender when pierced with a fork, 50 to 60 minutes.
12. Let cool on a rack before serving.