Knead all the ingredients for the dough quickly and put the dough in the refrigerator for 30 minutes (the dough becomes elastic when damp - not as crumbly as normal shortcrust pastry).
For the topping, wash the apples, peel them and cut them into wide wedges, if necessary sprinkle the already cut ones with lemon juice in between.
Grease a pie pan or springform pan, press the dough apart between 2 sheets of plastic to approximately the size of the pan and then place it in the pan, pulling it up about 2 cm towards the edge. Place the apple wedges tightly on the dough from the outside in and bake at approx. 200 degrees for 20 minutes.
Meanwhile, mix the cream with the alcohol, sugar and flour (remove the lumps if necessary with a hand blender) and pour over the cake after 20 minutes, then bake for another 30 minutes, switch on the grill for the last 5 minutes, then the sugar caramelizes in the icing.
Brush with the jelly immediately after baking. The cake is very tasty when it is still warm as a dessert, then the icing is still slightly runny (like vanilla sauce). When the cake is cold, the icing becomes firmer, but it remains a little thick.
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