Sift the flour onto a work surface and form a bulge in the center. Quickly knead the egg yolks, salt, butter pieces and 2/5 of the sugar into a soft dough. Cover and let cool for at least half an hour.
Grate the zest from the lemon, then squeeze it. Remove peel from apples, quarter, core and dice. Sprinkle with juice of one lemon. Add rum and cinnamon, remaining cornstarch, lemon zest, sugar and mix well.
Preheat the stove to 200 °C. Place a pie or tart springform pan in a cool place. Knead the chilled dough on a floured plate as quickly as possible until smooth. Roll out about 2/3 of the dough and round.
Line the pan with the dough, press a rim about 2 cm high and cut the excess dough into small pieces. Pour in the apple mixture evenly.
Roll out the remaining dough, cut it off and put it on the filling as a lid. Brush edges with cold water and press together. Roll out leftover dough, cut out ornaments and stick with cold water. Cut 3 small holes in the top. Brush with milk and bake in the oven for about 50 min until golden brown.
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