Apple-nut pie

Mix the flour with caster sugar, egg and baking powder.

Add the butter and cut it into small pieces with two knives. Knead everything into a smooth dough.

Wrap the dough in foil and let it rest in the refrigerator for half an hour.

Soak the dried apricots in the rum. Preheat the oven to 180 ° C.

Grease the spring form and sprinkle with ground almonds.

Roll out half of the dough on a floured surface. Line the baking form with this.

Prick the bottom here and there with a fork and bake the dough bottom for about 15 minutes in the middle of the oven.

Melt the butter, add the apple slices and the sugar and caramelize them until they are half soft. Let the apples cool slightly.

Mix the chopped nuts and apricots through the filling and scoop them on the cake base.

Roll out the rest of the dough into a piece that is 4-5 cm larger than the bottom and place it over the filling. Press the edges firmly and if necessary with the thumb and forefinger.

Prick the lid in some places with a fork. Bake the cake in the middle of the oven for about 45 minutes until golden brown and done.

Brush the cake with apricot jam.