Pour the flour in a bowl. Add the sugar, butter, egg yolks and 1 pinch of salt. Knead into a dough. Chill for 30 minutes. Soak the raisins in rum. Roll the dough out between two 2 layers of plastic wrap. Line the tart tin with the dough with a 2 cm high edge. Pierce the crust with a fork several times.
Peel, quarter and remove the core from the apples. Cut into thin columns. Place on the pastry in a single layer. Sprikle the raisins over. Bake for 40 minutes at 200°C (approximately 400°F). Warm the jelly and sprinkle the tart with it. After cooling, dust with powdered sugar and serve.