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1
Sprinkle a work surface with about 1/4 cup of the confectioner's sugar.
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2
Set the round of pie dough on the sugar and sprinkle the remaining 1/4 cup of confectioners sugar on top.
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3
Rub the sugar all over the pie dough, making it adhere as well as possigble.
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4
Sprinkle the nuts over the top of the dough and lightly press into the dough with a rolling pin.
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5
Cut the dough into six equal wedges.
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6
Line a large baking sheet with a length of parchment paper.
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7
Arrange the wedges of dough close together, but not touching, on the baking sheet.
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8
Refrigerate for 1 hour.
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9
Preheat the oven to 375F.
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10
Bake the pastry wedges for 25 minutes, until lightly browned and cooked through.
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11
Remove the baking sheet to a rack to cool to room temperature.
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12
Melt the butter in a nonstick skillet over moderately hig heat.
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13
Add the granulated sugar and stir until almost melted.
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14
Add the apple slices and cook, stirring from time to time, until the apples are browned, well glazed, and caramelized, 15-20 minutes.
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15
Remove from heat.
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16
Puree half of the apple mixture in a food processor or blender.
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17
Spread some of the puree over each pastry wedge.
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18
Arranage the remaining apple slices over the puree.
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19
(If possible, avoid assimbling these tarts too far ahead of time as the puree tends to soak into the pasatry).
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20
Top with ice cream or frozen yogurt and serve.
