Let the currants macerate in rum. Prepare the dough: crumble the butter into the flour with your fingertips. Add the sugar and the grated lemon rind then the egg yolks, knead until you get a soft, non-sticky dough. Spread the dough on a floured table until 1/4 inch thick. Cover a buttered, lightly floured baking pan with the dough. Melt the filling butter, add the crumbs to it. Lay the mixture on the dough. Peel the apples and remove the seeds, cut into slices, lay on the crumbs. Strain the currants, sprinkle over the apples. Bake in hot oven (450F) for 10 minutes.
Prepare the icing: mix the eggs, egg yolk and sugar, add the cream and the maceration rum. After 10 minutes of baking, lay half of this icing on the cake, bake in oven (350F) for 25 minutes. Then pour the remaining icing onto the cake and return to oven for 30 minutes until the cream is completely set. Sprinkle with sugar and spray with 2 tablespoons butter. Caramelize under the grill for 10 minutes. Allow to cool completely, turn out and serve.
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Dough:
1 2/3 cups flour,
1/4 cup sugar
2/3 cup butter,
3 egg yolks
1 grated lemon peel
Filling:
2 1/2 oz currants
3 tbsp rum
6 tbsp white bread crumbs
2 tbsp butter
2 1/4 lbs pippins or Golden Delicious apples
Icing:
2 eggs + 1 egg yolk
1/4 cup sugar
2 tbsp butter
1 1/4 cups cream
2 tbsp granulated sugar
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75
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70
mn
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White crumbs are obtained by mixing stale bread with crusts removed.
