Jersey Apple and Almond Crostata with Honey-Lemon Drizzle

**Make the crust:** In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the filling:** In a medium bowl, combine the sliced apples, almond flour, 2 tablespoons of sugar, cinnamon, and 1 teaspoon of lemon juice. Toss gently to coat.

**Assemble and bake:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.

Arrange the apple filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. If desired, brush the crust with milk and sprinkle with a little sugar.

Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender.

**Make the honey-lemon drizzle:** While the crostata is baking, combine the honey and 1 tablespoon lemon juice in a small saucepan over low heat. Stir until the honey is melted and the mixture is smooth.

Let the crostata cool slightly before drizzling with the honey-lemon mixture. Serve warm.