Sift flour and sugar.

Cut the cold butter into cubes and place in a bowl together with the flour and sugar.

Add the vanilla and zest of the lemon zest.

Gradually add the cold water and quickly knead into a smooth, firm dough.

Bake the dough at least 1 hour cool, roll out and place in the greased form and cool again.

Covered with baking paper and dummy filling 15-20min. blind bake.

Meanwhile, make the compote.

Depending on the size, finely dice all the apples except for 2, simmer with the cinnamon stick and lemon juice for approx. 15 minutes with the lid closed.

Cut the apple slices into thin slices for the rose pattern on top, sprinkle with lemon juice.

Fill the blind-baked tart with the apple compote and spread the apple slices on top.

Bake the tart for another 25 minutes.

10 minutes before the end of the baking time, brush the edge with plant drink. For a nice color of the edge.

Just before the tart comes out of the oven, heat the apricot jam so that it can be spread or brushed.

Brush with the warmed apricot immediately after removing from the oven.