Appeltaart

Directions

For Dough:

1. Combine the flour, baking powder, salt, and brown sugar in a mixing bowl.
2. Cut in the butter using a pastry cutter or fork until small crumbs form.
3. Stir in the egg, water, and vanilla until a dough forms.
4. Shape two-thirds of the dough into a disk and shape the remaining dough into another disk.
5. Wrap each disk separately in plastic wrap and refrigerate until firm, about 60 minutes.

For Filling:

6. Place the apples, raisins, sugar, cinnamon, salt, lemon juice, and semolina flour in a large mixing bowl, stirring until well combined.

For Assembly:

7. Preheat the oven to 350°F and grease a 9-inch springform pan using nonstick cooking spray.
8. Roll out larger dough disk on lightly floured surface. If dough breaks, patch together and press all cracks closed.
9. Fit the dough into the bottom and up the sides of the springform pan.
10. Sprinkle the semolina flour over the dough.
11. Transfer the filling into the pan lined with dough using a slotted spoon to leave the juice behind and spread it evenly.
12. Roll out the remaining dough disk until just under ¼-inch thick.
13. Cut into ⅝-inch wide strips.
14. Lay half the strips over the filling in one direction, spaced slightly apart, and then lay the remaining strips in the opposite direction to create a lattice.
15. Press the ends of the strips into the edge of the dough and brush the lattice with the beaten egg.
16. Bake until crust is golden-brown and apples are tender, about 1 hour 15 minutes. If the crust starts to get too brown, cover it with a foil tent.
17. Remove the tart from the oven and let it cool on a wire rack until the sides pull away from pan, about 30 minutes.
18. Unmold the tart and let it cool completely, about 60 minutes.
19. Serve topped with whipped cream, if desired.