Capuchin Style Apple Pie

For the Capuchin-style apple tart, quickly knead a smooth shortcrust pastry on a work surface using flour, butter, egg yolks, powdered sugar, lemon zest, rum and baking powder. Wrap in plastic wrap and let rest in a cool place. In the meantime, either roughly grate the apples with the peel, or slice them after they have been peeled and cored.

Roll out the short pastry to the size of a springform pan, line the cake pan with it and spread the pastry with currant jam. Place the grated apple slices on the dough, sprinkle with almonds and granulated sugar and top with some butter flakes.

Preheat the oven to 180°C, bake the apple tart capuchin style in it for a good 1/2 hour and then let it cool down. When the cake is completely cool, sprinkle with a lot of powdered sugar.

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