35 dag coarse flour
25 dag butter at room temperature
3 egg yolks
3 tbsp sugar
3 tbsp sour cream
a pinch of salt, lemon zest and a small amount of rum

1-1 ½ kg tart apples
sugar – about ½ cup or more
1 pouch vanilla sugar
1 teaspoon cinnamon (or gingerbread spices)


Sieve the flour. Make a well in the centre and add the egg yolk, sour cream, sugar, cold butter shavings, salt, rum and lemon zest. Stir in using a knife until grainy. Knead briefly, form a rectangle, wrap with a sheet of plastic foil and refrigerate for an hour.

Preheat the oven to 180 ºC.

Grease a 25×35 cm baking tin and dust with flour.

Peel and grate the apples. Squeeze between the palms of your hands to remove excess liquid. Add sugar to taste (depending on how tart the apples are, about ½ cup), vanilla sugar and cinnamon.

Cut the crust into two and roll out each half to the size of the baking tin.

Place one half of the crust into the tin, cover with the apples and top with the second half.
Pierce the top with a fork.

Bake for about 45 minutes.

Leave to cool before sprinkling with icing sugar and serving diced.