Chop toasted hazelnuts into small bits.

Mix chopped nuts with bread crumbs, sugar, and lemon zest in a bowl.

Heat milk and butter until butter melts.

Pour over dry mixture and stir until moistened.

Let the dough sit for 15 minutes to absorb liquids.

Scrape dough onto plastic wrap and press into a disk.

Refrigerate dough for at least an hour.

Peel, core, and slice apples.

Spread apples in a saucepan; add sugar and cider or wine.

Cover and cook over medium heat for 10 minutes, turning occasionally.

Uncover and adjust heat to reduce liquid.

Turn slices frequently until apples are soft and glazed.

Let apples cool.

Preheat oven to 375°F.

Butter the tart ring and bottom.

Cut off 1/3 of dough for the top crust.

Roll remaining dough into a 12-inch circle.

Lift and lay dough onto tart pan.

Press dough down and trim edges.

Spread cooled apple slices on the bottom crust.

Roll out the smaller piece of dough into a 9-inch round.

Lay over filling and trim edges.

Fold bottom crust over top and pinch to seal.

Bake for an hour or longer until golden brown.

Cool on a wire rack.

Remove side ring.

Separate bottom crust from the disk and slide onto a serving plate.

Serve warm or cool with desired toppings.