Make the Pastry case but combining the quarter pound butter and half pound flour until they resemble breadcrumbs. Add salt and enough water to form a dough. Line a pie dish with the pastry.
Peel, core and thickly slice the apples, then toss them in the orange juice and put into the pastry case.
Mix sugar and spice; sprinkle over apples.
Place1/4 pound golden/brown sugar and flour into a mixing bowl with the orange zest and add the butter. Using a knife, cut it through into the dry ingredients until evenly distributed.
Cover the apples with this topping and bake the tart on the center shelf of a hot oven 425 degrees F for ten minutes, then reduce the heat to 350 degrees F for a further thirty minutes until golden. Serve hot.