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1
For the shortcrust pastry: Measure out the cake flour (and the salt) in a bowl, add the diced butter, and with your chilled fingertips, coat the butter with the flour and break it up into fine pieces.
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2
Work quickly to prevent the butter from warming up by the warmth of your fingertips.
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3
Work until it's crumbly.
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4
Once it's mixed, gradually pour in the beaten egg, being careful not to add to much at once, and stir with a chopstick.
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5
Once the mixture from Step 2 comes together, bring the dough together with your hands, divide into half, wrap with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
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6
For the filling: Finely chop the apple, raisins, sultana raisins, and orange peels, and leave the currants as-is.
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7
Put all of the ingredients from Step 4 in a bowl, add the almond flour, brandy, spices, the zest of the lemon, and juice from 1/2 a lemon, and taste.
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8
Add more lemon juice if needed.
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9
Take half of the dough out of the refrigerator, dust the surface, and with a rolling pin, roll it out until about 2 mm thick.
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10
Cut out 7 cm and 6 cm diameter circles.
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11
Bring the remaining dough together, and again, roll out and cut out.
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12
You should be able to make 8 circles of each size with half of the dough.
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13
Line the tart pan with the larger circle dough, put 1 spoonful of the filling, and cover with the smaller circle of dough.
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14
Brush the edges of the dough with the leftover beaten egg, and tightly seal the edges.
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15
Repeat Step 6 through 8.
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16
If you have leftover dough, form the dough into a gyoza dumpling shape.
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17
Bake in the oven at 200C for 20 minutes until the surface is golden brown, and let it cool.
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18
Dust with powdered sugar through a tea strainer, and it's done.
