Apple Tart

Directions

1. 1
   Lightly grease a 9-inch tart pan with removable bottom. For the pastry, sift flour into a large bowl. Stir in sugar and ground almonds. Rub in butter using fingertips until mixture resembles breadcrumbs.
2. 2
   Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic film. Refrigerate 30 mins.
3. 3
   For the filling, combine apple, 1/2 cup water, 1/3 cup sugar, cinnamon and lemon peel in a medium saucepan. Bring to a boil on high heat. Reduce heat to medium. Simmer, covered, 4-5 mins, or until almost tender. Drain excess liquid. Cool.
4. 4
   Preheat the oven to 350°F. Roll out 2/3 pastry between 2 sheets parchment paper to a 1/4-inch thick round. Press into tart pan. Trim edges. Prick bottom with a fork. Place tart pan on a baking pan. Bake 10 mins. Cool.
5. 5
   Roll out remaining pastry until large enough to cover tart. Spoon filling into tart crust. Brush tart edges with additional egg. Cover with pastry, pressing edges together to seal (pinch edges decoratively or press with a fork). Cut out leaf shapes from any leftover dough scraps. Arrange leaves over top. Brush top with remaining egg and sprinkle with 1 tsp sugar. Cut slits in pastry to allow steam to escape.
6. 6
   Bake 10 mins. Reduce oven temperature to 325°F. Bake a further 20-25 mins, until golden. Serve warm, in wedges, with ice cream, if desired.