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Make the pastry by rubbing the butter into the flour, almonds and salt until the mixture resembles breadcrumbs, then add the lemon zest, icing sugar and enough milk or water that the dough comes together into a ball. Wrap and chill for an hour.
Quarter the apples and cut away their cores, but don’t peel, then either slice very thinly (a mandoline or the cheese mouth on a box grater works well for this) or grate into a large bowl. Add the rest of the filling ingredients and the lemon juice, and mix well.
Heat the oven to 200C (180C fan)390F/gas 6. Roll out two-thirds of the pastry, then use this to line a 25-30cm tart tin. Spread the filling evenly over the base, then roll out the remaining pastry and cut into strips for a lattice. Criss-cross these on top of the filling as neatly or as messily as you want.
Put the tart on a heated baking tray, then bake for 40 minutes, or until deep golden brown. Leave to cool, then slice and serve with cream or custard.