Sieve the all-purpose flour into the food processor. Add the sugar, cinnamon powder, and butter. Pulse for a few seconds. Add the iced water 2tbsp at a time and bring the dough together.
Once you have a rough crumble, transfer it to a pastry board and use your hands to bring it into a round ball. Cover and chill in the fridge for an hour.
Add the sliced apples to a bowl. Add the brown sugar, cornflour, rum, and lemon juice into the apples and mix well.
On a sheet of parchment paper or a baking mat, roll the dough into a 12-inch round. You don’t have to be too precise since this is super rustic. Mark a rough circle around 10 inches where you will place your filling.
Give the apple mix a good toss and start lining the apples in a rose or concentric circle. You can also just add the apples as is, the concentric circles just look really appeasing.
Bake in a preheated oven at 200 degrees for 45 minutes.
Cool for 5 minutes, top with caramel and some ice cream, and ENJOY!
