Classic Apple Tart

For the classic apple tart, sift the flour into a bowl and add the salt and sugar. Cut the butter into pieces and add them as well. Add water and egg and knead everything well with your hands.

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes. In the meantime, preheat the oven to 180 degrees. Grease a springform pan (24 cm) with butter, then line the bottom with baking paper.

Dust the work surface with flour and roll out 2/3 of the dough with a diameter of 30 cm. Cover the bottom and the greased sides of the springform pan with the dough.

Sprinkle the bottom of the dough with a little breadcrumbs so that the apples do not soak it. This way the bottom will stay nice and crispy. Filling: Put the raisins in hot water for 5 minutes.

Peel the apples and cut them into thin slices. Mix with sugar, cinnamon, cornstarch and the very well drained raisins. Then place the apple slices in layers on the dough.

Then roll out the rest of the dough thinly. Roll out long strips 1-1.5 cm thick, then place them crosswise on the cake. Beat the egg and brush the surface of the cake with it.

Bake the cake for about 1 hour at 180 degrees in a preheated oven until golden brown. Afterwards, let the classic apple tart cool well on a cooling rack.

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