Make a smooth kneaded dough with flour, butter, water and salt. (Add more water if necessary, if the dough is too crumbly.) Then cover and refrigerate for 30 minutes. In the meantime, peel, core, and cut the apple into wedges. Bring half of the apple wedges to a boil with the apple juice, cinnamon, and sugar, then simmer until the apples have broken down. Strain the apple mixture through a sieve.
Take 4 tablespoons of the resulting applesauce and mix it with the custard powder. Then stir in the remaining applesauce. Now grease a 26 cm springform pan and line it with the shortcrust pastry.
Then fill in the applesauce and cover with the second half of the apple slices in the shape of a wreath. Preheat the oven to 180 degrees. Now toast the almond slivers in a hot pan and set aside. Dissolve the apricot jam in a saucepan over low heat, remove from the heat, mix with the liqueur and coat the apple wedges with it.
Finally, sprinkle the almond slivers over the tart. Now bake the cake at top and bottom heat for about 50 minutes. Dust the cooled cake lightly with powdered sugar to taste.
