Salted Irish Cream Apple Crostata

Process granulated sugar, 2 cups of the flour, and ¼ teaspoon of the salt in a food processor until combined, about 5 seconds. Cube 10 tablespoons of the butter, and add to mixture. Pulse mixture, gradually adding 3 tablespoons of the ice water and 2 tablespoons of the Irish cream, until mixture is combined and butter is about the size of peas or slightly larger, 4 to 5 pulses. If needed, pulse in remaining water 1 teaspoon at a time until mixture just comes together. Transfer dough to a clean work surface. Knead until dough just gathers into a ball, 1 to 2 minutes (do not overknead or overhandle). Shape into a 1-inch-thick disk. Wrap disk in plastic wrap; chill at least 1 hour or up to 12 hours.

Remove dough from refrigerator, and place between 2 sheets of parchment paper. Roll dough into a ⅛-inch-thick, 14-inch round (discard any scraps). Transfer rolled crust, still sandwiched between parchment paper, to a large baking sheet. Chill until ready to use.

Peel and core apples; thinly slice about ¼ inch thick. Toss together apples and remaining 2 tablespoons flour in a large bowl until evenly coated.

Remove crust from refrigerator; remove and discard top parchment sheet. Arrange apple mixture over crust, leaving a 2- to 2 ½-inch border. Fold exposed edges of crust up and over apples toward center. Transfer pastry on baking sheet to freezer; freeze at least 15 minutes or up to 12 hours.

Meanwhile, preheat oven to 400°F. Melt remaining 6 tablespoons butter in a small saucepan over medium. Whisk in brown sugar. Cook, whisking constantly, until mixture thickens and begins to pull away from sides of pan, about 5 minutes. Remove from heat. Whisk in remaining 1 teaspoon salt and ⅓ cup Irish cream (mixture will begin to bubble). Return to heat over medium. Cook, whisking constantly, until sugar crystals completely dissolve, about 1 minute. Remove from heat; set aside.

Remove pastry from freezer. Brush crust edges with additional Irish cream; sprinkle crust with cinnamon. Drizzle warm butter-Irish cream sauce over apples in pastry. Bake in preheated oven until crust is cooked through and flaky, 35 to 40 minutes. Remove from oven; cool 10 to 15 minutes. Slice and serve warm with vanilla ice cream.