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1
In a food processor, combine flour, lemon zest, 2 T sugar, 1/4 t salt and 1 T water and pulse to incorporate the ingredients.
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2
Add the egg yolks and butter and process until well mixed and a clump of dough holds together when squeezed.
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3
Pat the dough into the bottom and 2 inches up the sides of an 8-inch springform pan.
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4
Refrigerate until ready to fill.
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5
Preheat oven to 375.
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6
Heat the currants and rum in a small pan over medium heat and let the currants sit until they have absorbed most of the rum.
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7
Spread the apples over the bottom of the springform pan, overlapping them.
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8
Strain the currants, reserving the liquid, and scatter them over the top of the apples.
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9
Sprinkle with 1 T of sugar.
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10
Bake for 35 mins, or until the apples are tender.
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11
Beat the eggs and 1/3 cup of sugar until lemon-colored and thick.
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12
Whisk in the sour cream, reserved rum, and a pinch of salt.
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13
Pour half the mixture over the apples and bake for 20 mins, or until custard is set.
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14
Pour the remaining custard mixture over the custard and bake for 15 mins longer, until the custard is set.
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15
Combine the remaining 1 T of sugar with the nutmeg and cinnamon and sprinkle over the top of the cake.
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16
Bake again for 10 mins or until the sugar has melted.
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17
Remove the cake from the oven and cool on a wire rack before removing the springform sides of the pan.
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18
Slide the cake to a serving plate and serve slightly warm or at room temperature.
