*To make dairy-free shortcrust, use coconut oil in place of butter and water in place of milk. The taste will be a little bit different but it will still work well.

Sift the flour onto a pastry board. Add cubed butter and powdered sugar. Chop all the ingredients with a knife. Add egg yolks, milk, and a pinch of salt. Knead to combine all the ingredients into a smooth dough. If it is too dry and crumbly, add 1-2 tablespoons of water. Divide in half, form into 2 smooth balls, wrap in plastic wrap, and place in the fridge for about 1 hour.

Meanwhile, prepare the filling. Cut the apples into small cubes and place in a large pot. Add orange and lemon zests and juices to the apples. Set the pot over medium heat and cook for 2-3 minutes, stirring constantly. Add sugar, cinnamon, and ginger, and mix carefully. Cook for 10 minutes, stirring occasionally. Remove from the heat, add potato starch, and mix well.

Preheat the oven to 360°F. Lightly grease a 9-inch round pan, preferably with a removable bottom.

Lightly dust a work surface with flour and place half of the dough on it. Roll out the dough to a thickness of more or less ½ inch. Cut out a circle slightly larger than the diameter of the prepared pan. Line the bottom and sides of the baking pan with the pastry, pressing it with your hands. Use a fork to make a few holes in the bottom of the dough. Sprinkle with raisins and chopped walnuts. Spread apples on top in an even layer.

Roll out the other half of the dough and use a cookie cutter to cut out small stars. Arrange them on the apples to make a decoration. Brush with beaten egg white.

Bake for 50 minutes. If it starts to brown too quickly on the top, cover it loosely with a piece of aluminum foil. Cool before serving.