Apple Tart with Brown Sugar Streusel

I know this looks odd. There wasn't a picture in the magazine but I read the directions about 1700 times and I did everything just as it says, so I'm guessing that is what it's supposed to look like. Either way it's delish. It's apple crisp inside pie crust. Seriously... Yum! I put a scoop of vanilla ice cream on the side and ate it with my eyes closed.

I had never made pie crust before, and it came out pretty well so I was happy. I was kinda nervous to do something so... cookish. But it turned out.

Crust
1 1/2 cups all purpose flour
10 tablespoons unsalted butter, chilled, cut up
1 tablespoon sugar
1/4 tablespoon salt
1/3 cup very cold water

Filling
4 apples (2 lbs) such as Fuji or Braeburn, peeled, sliced, halved, cored, sliced crossways. (you will have thin half circle slices)
2 tablespoon sugar

Topping
1/2 cup all purpose flour
1/4 cup packed light brown sugar
1/4 cup unsalted butter, chilled, cut up
1/8 teaspoon ground cinnamon
1/2 walnuts (I left these out.)

1. Place all crust ingredients except water in food processor; pulse until butter is broken up but still in larger pieces. Add water; pulse just until combined. (It became a ball of dough)

2. On lightly floured surface, roll out dough into 13 inch round about 1/8 thick. Place on baking sheet lined with parchment paper. Refrigerate while preparing filling.

3. Chop slices from 1 apple into 1/4 inch pieces; place in center of dough. Arrange remaining apple slices, rounded side out, overlapping, starting from the outside and working toward the center, leaving a 2 inch border around the edge.

4. Fold dough border over apples, forming pleats every two inches and smoothing dough where cracks or holes form. Sprinkle 2 tablespoons sugar over apples and pastry. Refrigerate 30 minutes.

5. Meanwhile, heat oven to 400. Bake tart 30 minutes.

6. Meanwhile, beat all topping ingredients except walnuts in medium bowl at low speed until mixture begins to look moist and butter is almost broken up. Stir in walnuts.

7. Sprinkle topping over apples; bake and additional 30 minutes or until crust is golden brown on edges and bottom. Cool on wire rack for 30 minutes before serving.