Place the flour and baking powder in the bowl of a food processor and pulse a few times to combine. Add the lemon rind, granulated sugar and salt and pulse again.

Add the cold butter pieces and pulse until you get a sandy texture (about 6-8 pulses. Be sure the butter is broken up in the flour and there are no large chunks.

Transfer the flour mixture to a clean counter (or a bowl)and incorporate the eggs gently with your hands to get large crumbs. The dough should stay more crumbly than combined. Refrigerate the dough for about 30 minutes.

While dough chills, heat the oven to 350 F. Line a 9-inch spring form pan or round cake pan with parchment paper. I sprayed my paper and pan all around with non-stick baking spray.

Prep apples also while dough is chilling.

In a small skillet, add in the apples, 2 Tablespoons sugar, lemon juice, apricot jam and cinnamon. Cook on medium-low heat for about 8-10 minutes until the apples are tender (it took my apples 10 minutes to have the right consistency after baking). Remove from the heat and set aside while you finish prepping the dough in the cake pan.

Once dough is chilled, place ¾ of your crumbly dough on the bottom of the pan and with a spoon, press it and push some up the sides of the pan.

Place the apples on top of the crust.

Sprinkle on the rest of the crumbly dough on top of the apples making sure to get the corners and covering the apples. Press gently to make sure the crumbs stick together taking care that they are still crumbly.

Bake for about 35-40 minutes or until light golden brown. Let cool completely in pan. Remove when ready to serve and dust lightly with confectioner's sugar.