Roll out the dough on a floured surface into a
For the filling, peel, halve, and core the apples. Reserve 3 halves, tightly wrapped in plastic, in the refrigerator for the top of the tart. Dice the remaining apples coarsely and combine with the lemon zest, butter, and all but 1 tablespoon of the sugar in a nonreactive saucepan that has a tight-fitting cover. Place the pan over medium heat. When the apple mixture begins to sizzle, cover the pan, lower the heat, and cook 5 minutes, until the apples are swimming in water. Uncover the pan and cook, stirring often, until the apples are reduced to a thick, chunky puree, about 5 to 10 minutes longer. Cool the filling.
To form the tart crust, butter a
Pour the cooked filling into the pan and smooth it evenly over the dough. Cut the remaining apple halves into thin slices and arrange them on the filling, as in the illustration. Sprinkle with the reserved tablespoon of sugar.
Release the sides of the springform pan and slide the torta onto a platter.
© 1990 Nick Malgieri. All rights reserved.