In a small saucepan, add the chopped apples, sugar, water, and cinnamon. Simmer on low heat while stirring every few minutes to avoid burning. Once the apples soften, remove from heat and let them cool completely.

In another pan, warm the milk and butter on very low heat. Once warmed, take it off the heat and add the fresh yeast, stirring gently until dissolved.

In a large mixing bowl, combine the flour, sugar, lemon zest, and egg yolk. Gradually mix in the yeast mixture.

Knead until a smooth dough forms, then cover and let it rise in a warm place.

Once the dough has doubled in size, split it in half. Roll out one half into a rectangle. Cut 1-inch strips from the rolled-out dough.

Butter a tart pan or a springform pan. Layer the bottom crust with one half of the dough and press it in with your fingers.

Add the cooled apple filling on top of the crust.

Create a lattice top using the cut strips from the rolled dough. Brush the top with egg wash for a glossy finish.

Preheat your oven to 325°F (165°C) and bake for 30–35 minutes. Once baked, carefully take it out of the oven and allow it to cool for about 15 minutes.

Brush the top with melted apricot jam mixed with water, and sprinkle with pearl sugar for a sweet topping.

Serve the cake warm or allow it to cool fully before serving.