Apple Tart with Cheddar Streusel Topping

1. Preheat oven to 350 degrees F. Lightly grease the bottom of 10-inch tart pan, line the bottom of it with a circle of parchment paper, then lightly grease the parchment; set aside.
2. In a large bowl, mix the sliced apples, both sugars, flour, cinnamon, nutmeg, salt, orange juice, and orange zest. Let filling mixture sit for 5 minutes to macerate.
3. While filling is resting, roll out 1 disk of No Excuses Pie Dough (in my TastyKitchen recipe box), and line the prepared 10-inch tart pan with the dough. Trim any overhang of dough. Dock the pastry by pricking the bottom repeatedly. Place the pastry lined tart pan in the refrigerator while preparing the topping.
4. For the topping, stir the brown sugar and flour together in a small bowl. Add the butter, and cut it into the mixture with a pastry blender until it is the size of peas or pebbles. Lightly stir the freshly grated cheddar into the mixture; set aside.
5. Remove the tart pan from the ‘fridge. Spoon the filling into the pastry, and level it with the spoon. Sprinkle the topping over the filling, and spread to edges of the pastry.
6. Bake for 40 minutes or until topping and crust are a nice, medium golden brown.
7. Remove the tart from oven, and cool in the pan on a wire rack for 10 minutes. Remove the tart from the pan. Serve warm or cool to room temperature. Adding a dollop of whipped cream or a scoop of ice cream when serving is never a bad idea when it comes to an apple tart.

Note: This tart freezes beautifully! Allow to completely cool, then double wrap the entire tart, in the pan, with plastic wrap. Then wrap the entire tart in aluminum foil. Label and date, and freeze for up to 2 months. To serve, thaw overnight on the counter, then reheat covered in just foil, in a 350 degree F oven for 10 minutes to re-crisp the crust.