[usr 2]
Peel the apples, cut them into strips, sprinkle them with lemon juice.
Preheat the oven to th. 7 (210°).
Divide the dough in half.
Roll out one half into a 15cm x 30cm rectangle. Place it on a damp baking sheet. Arrange the apple slices on top, 1 cm from the edge. Brush them with the apricot jam.
Roll out the rest of the dough to the same dimensions. Use a pastry wheel to make notches spaced 1 cm apart. Stop the cuts 1 cm from the edge. Brush the edges of my first crust with egg yolk diluted with water. Place the second sheet on top, press well on the edges to seal them.
Brown the surface with the remaining diluted yolk and bake for 25 to 30 minutes.
At the end of cooking, the top of the cake should be golden brown.
Enjoy warm or cold.
