Short pastry:
135 g butter soft
70 g powdered sugar
1 pinch of salt
210 g flour

Filling:
1 big apple or 2 small apples
170 g hazelnuts (grated)
2 egg yolk
50 g sugar
1 tbsp. (level) cinnamon powder
Lemon peel (1/2 lemon)
Lemon juice (1 lemon)
3 egg white
50 g sugar

Topping:
2 big apples or 4 small apples
100 g apricot marmelade

Extra tipps
Do not forget to butter the baking form. Very important!
Why "blind" baking? For a crisp and flat pastry. (When you have a liquid topping the pastry can get "muddy".)
Baking time is for a top-bottom-heat oven, a fan-forced oven usually -70°F
Little time? You can drop the pastry cooling and the "blind" baking.
Spread the apricot marmelade on the cake while it is still warm.
The cake tastes best warm. And even better with a blob of cream.