On a work surface, knead the flour with confectioner’s sugar, butter, and salt.
Quickly knead in the egg yolks, eggs, white wine, and crème fraîche to form a smooth dough.
Form a ball and let sit for half an hour in a cool place.
Preheat oven to 350 °F (180 °C).
Roll the dough out thin.
Cut several approximately ½in (1 cm) strips and lay them side by side.
Lay the rest of the dough in the buttered cake pan.
Peel and core the apples and cut into cubes.
Mix with warmed marmalade, lemon juice, breadcrumbs, granulated sugar, and almonds and spread on the dough.
Pull up the edges of the dough in the cake pan.
Brush the strips of dough with whisked egg and lay decoratively over the poganze.
Bake for about 45 minutes.
Let cool, dust with powdered sugar, and serve.
