Knead the short pastry with sugar, goose fat, flour, eggs and lemon zest. Grease an iron cooking pot thickly with goose fat. Line with one-third of the rolled-out dough. It should rise about the thickness of your thumb above the cooking pot. Remove peel from apples, core, cut into narrow slices. Sugar. Spread dough base 3 cm thick with it. Sprinkle with currants and almond kernels. Dust with cinnamon. Sprinkle with a little bit of lemon juice and grated lemon peel. Top with alternating layers of pastry and filling and pastry. Pinch the edges together. Brush the top of the pastry with goose fat.
Baking time: 90 to 120 min.
Electric stove: 220 °C
Gas stove: level 5
Menu 1/57
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