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1
Place the currants in a small bowl and pour the rum over them.
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2
Allow to soak for at least 20 minutes.
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3
Peel, core and cut the apples into 1/4 inch thick slices.
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4
At this point, pre-heat the oven to 350 F and start making the pastry.
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5
Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
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6
With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
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7
Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
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8
Now fill the pastry shell.
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9
Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
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10
Sprinkle the mixture over the dough in the pan and spread the apples over it.
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11
Drain the currants and set the rum aside.
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12
Scatter the currants over the apples.
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13
Bake in the middle of the oven for 10 minutes.
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14
During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
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15
Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
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16
Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
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17
Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
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18
Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
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19
Remove the pan from the oven and let the tart cool completely before removing from the springform.
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20
Slide onto a cake plate and serve.
