To make the pastry, place the flour, lemon rind and sugar in a bowl and mix. Add water, vinegar and butter and knead quickly to a smooth dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Roll out the pastry between 2 sheets of non-stick baking paper to 4 mm thick round. Place on a baking tray and remove the top sheet of paper.
Preheat the oven to 200 ° C. Peel the apples and cut into thin slices. Spread the ground almonds on the base leaving a 4 cm boarder. Place the apples in a circular pattern over the dough. Sprinkle sugar over the apples and fold in the edges of the pastry, pressing gently to enclose.
Brush the edges with soy cream or egg wash and sprinkle with almonds and sugar.
Bake in the oven on the middle rail for 10 minutes then reduce the heat to 180 ° C and bake for 30 minutes until golden brown.
Whip cream with (sugar), cinnamon and nutmeg until stiff and refrigerate.
Allow the tart to cool and serve with whipped cream.