To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in margarine evenly.
Lightly mix in sugar and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, peel and core apples.
Chop apples coarsely; place in a large bowl.
Mix in lemon peel and juice, sugar, cinnamon, raisins and hazelnuts.
Preheat oven to 400°F (205°C).
On a floured surface, roll out three-fourths of dough to fit a 15-1/2x10-1/2-inch (39x27-cm) cake pan.
Place dough in pan without stretching.
Spread apple mixture over pastry shell.
Roll out remaining dough, cut into thin strips and arrange over flan in a lattice pattern.
Brush with egg yolk.
Bake 30 to 40 minutes.
Cool in pan.
To make glaze, warm jam; brush over warm pastry.
Blend powdered sugar and lemon juice.
Drizzle glaze over lattice.