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Based on a recipe from the Financial Times. Although not excessively sweet, the sugar has been reduced. The number of apples has been reduced as there simply isn't room for more. Finally, all units have been converted to US measures.
Set the oven to "proof" - 100 to 105°F.
Dissolve the yeast and a pinch of the sugar in the water and put in the oven to foam.
Combine flour, salt, remaining sugar, and lemon zest in a large bowl. Make a well. Add the egg, softened butter, and yeast mixture and stir to form a soft, smooth dough. Dust with flour, gather into a ball, and transfer to a clean bowl. Cover with a towel and put in the oven for 45-60 minutes, or until doubled in bulk.
Flatten the dough, place in the center of a tart pan, and press it out to the edges so that it's thinner in the middle than at the edges. Add only enough flour to keep the dough from sticking. If the dough shrinks back, let it rest in the fridge for 20 minutes. The dough can be refrigerated until needed.
Cream the butter and sugar together. Stir in the egg. Grind the almonds and add. Finally, add the flour and stir gently.
Peel, quarter, and core the apples, placing the quarters in the lemon juice. Slice the quarters crosswise and return the slices to the lemon juice. Add the sugar.
Preheat the oven to 350°F.
Spread the almond cream on top of the pastry, leaving about half an inch exposed dough at the edge. Lay the apple pieces on top of the almond cream, radiating out from the center. To accomodate more apples, you can push the apples into the almond cream and add another layer on top.
Bake for 35-40 minutes. Serve warm.
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