For the shortcrust the apple tart with pumpkin seeds crumble the flour, butter, salt, lemon zest and powdered sugar, mix in the yolks and quickly knead everything into a dough.Before processing, covered with cling film, rest in the refrigerator for 2-3 hours.
For the pumpkin-apple filling, lightly caramelize the sugar with a small dash of water in a wide saucepan. Add whipping cream, lemon juice, cinnamon and pumpkin seeds and toss briefly.
Add the peeled, cored and sliced apples and boil down to a thick liquid for about 8 minutes.Incorporate the biscuit crumbs, making sure the mixture is not too dry.
Now allow the mixture to cool slightly. In the meantime, line a tart baking pan with the rolled-out short pastry about 3 mm thick, press down the edges, fill in the apple-pumpkin seed mixture and cover with rolled-out short pastry.Seal the edges of the pastry well. Prick pastry lid several times with a wooden skewer and brush with egg yolk-milk mixture.
Bake in preheated oven at 180°C (convection oven) for about 30-35 minutes. Then leave to cool for 20 minutes, turn out onto a cake plate and leave to rest for approx. another 1 hour.Then sprinkle the apple tart with pumpkin seeds with powdered sugar and serve with vanilla ice cream or semi-stiff whipped cream.