1. Add the flour, confectioners’ sugar, and salt to a large bowl and mix until well combined. Add the cold butter in small pieces and mix with the flour. Cut with a pastry cutter into pea-sized pieces. Add the egg and mix everything, knead quickly to get a smooth dough. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 1 hour (or overnight).

 

2. Line a 9 inches (24cm) springform tin with baking parchment and set aside. Roll out the dough on a floured surface slightly larger than the baking tin, transfer, and press to the bottom and sides to get a nice crust for the filling – the edges should go almost all the way up the sides. Prick the bottom several times with a fork and place back in the fridge for another 20 minutes or so.

 

3. Preheat the oven to 350°F (180°C). For the filling add the sour cream, curd, heavy cream, and vanilla extract to a large bowl and mix until well combined. Add the eggs one after another and mix well after each addition. Mix the sugar with cornstarch, and lemon zest – add to the large bowl and mix everything until well combined. Set aside.

 

4. Peel the apples, quarter and core. Cut the apple pieces in a fan-shaped manner – try to slice the apple thinly, but do not cut all the way through. The slices should still stay together. Brush in some lemon juice so they won’t brown. Pour the filling into the prepared form and place the apple pieces in a circle – starting on the outside – on top of the filling. Try to cover almost every spot of the filling – don’t worry if the apples sink in a bit. Sprinkle with the sliced almonds and cane sugar and bake for 70-75 minutes in the preheated oven. Take out and let cool down on a wire rack, then place in the fridge for at least 2 hours before serving. Remove from the baking tin and serve with some whipped cream.