Grease springform (26 cm Ø).
Mix flour, powdered sugar and salt.
Add butter in small pieces and crumble with the flour.
Add egg and knead to a dough.
Roll out shortcrust pastry on a floured surface and transfer to the springform. Form to the top.
Place the spring form in the fridge.
Whisk eggs and sugar until light and creamy.
Grate marzipan and stir in egg-mixture.
Peel and grate two apples and add in.
Fold-in hazelnuts and gingerbread spice.
Spread the filling evenly on shortcrust pastry.
Peel, halve and core three apples and cut in thin slices.
Place the six apple halves on the hazelnut filling and press slightly.
Brush apples with melted butter and sprinkle with (brown) sugar.
Bake in preheated oven at 200° C for about 40 minutes.
Brush the apples with remaining butter after baking.
Leave to cool.