For the dough
100g Icing sugar, sifted
200g Butter, cold
300g Flour
2 Egg yolks
Salt
Vanilla sugar

Mix all ingredients together and knead it either with a food processor, dough hooks or with your hands. It is important that the ingredients are cold an that they are not kneaded too long. Afterwards wrap the dough in cling foil and let it rest.

For the apple filling
1kg Apples, slightly sour
3 Tablespoons Rum
Juice of one lemon
150g Sugar
100g Crumbs, sweet (eg. ground biscotti)
1/2 teaspoon cinnamon

Skin the apples and grate them. Add the rum, lemon juice, sugar, crumbs and cinnamon and mix it carefully.

For the baking tray, ca. 30cm
70g crumbs, sweet

Roll the pastry until it is about 2mm and put it into the greased baking tray. The overlapping edges are cut into shape. Keep the rest of the dough, these are made into crumbs later. Prick the dough with a fork multiple times and then bake it for about 7 minutes pale at 170°C with top-& low heat.

As soon as the pastry comes out of the oven, put the 70g of crumbs on top and put the apple filling on top. Press on it lightly.

Take the rest of the dough to make crumbs. Therefore take some more flour and crumble the dough over the apple filling. Bake it in the oven for about 25 minutes. After it is cooled down, put some icing sugar on top.

TIP: it tastes the best when it is still lukewarm served with some slightly beaten cream.

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