Instructions: The crust: In mixer whip 2 sticks butter with 1/2 cup sugar and 1 teaspoon grated lemon zest. Add 1 egg, 2 cups flour, and 1 1/4 teaspoons salt, beating until just mixed. Chill dough for 1/2 hour.

Preheat oven to 350 degrees. Roll out dough to fit an 11 inch tart pan with a removable bottom. Prick the bottom of the crust and bake for 20 minutes. Remove crust from oven.

Compote: Put 3/4 cup sugar and 2 teaspoons butter in a heavy pan over high heat on the stove. Stir occasionally until the mixture colors and begins to barely smoke. Take off heat and immediately add, while stirring, 8 peeled tart apples cut in walnut-sized pieces and 2 tablespoons water. The sugar will get hard and lumpy. Return to heat, adding 1/4 teaspoon cinnamon, juice of half a lemon, and a 4 inch strip of orange peel. Reduce heat to low and cook slowly, uncovered, stirring occasionally, until apple mixture is cooked and thick like marmalade. Cool to room temperature.

Topping and assembly: Preheat oven to 425 degrees. Toss raw apples with 1 teaspoon cinnamon and 1/4 cup sugar.

Fill the partially baked crust with cooled compote. Mound raw apples on top

In a dome shape. Sprinkle on 3 tablespoons sliced raw almonds. Bake for 25 minutes.

Dust tart with powdered sugar. Serve warm.

Add ice cream, or cold heavy cream, if you like. We usually had it all by itself, enjoying every warm, spicy mouthful.

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