Dutch Apple Tart

• 2 3/8 cups flour
• 1 cup superfine sugar
• salt
• 7/8 cup butter cold, cubed
• 1 egg yolk beaten
• 7/8 cup golden raisins
• 5/8 cup orange juice
• 8 cups granny smith apples peeled and sliced
• 2 tablespoons cinnamon
• 2 tablespoons vanilla pudding mix
• 2 tablespoons sugar
• 3 tablespoons marmalade apricot, optional

1. Place the flour, sugar, a pinch of salt, and the butter in a large bowl. Pick up handfuls of the mixture and rub it with your fingertips until it takes on a sand-like texture.
2. Mix in the egg yolk and knead until it forms a dough ball.
3. Line a 20-centimeter springform pan with parchment paper.
4. Roll out 2/3 of the dough into a circle of 1/2 centimeter thickness and carefully transfer into the pan. Try to make sure the crust comes about 3 centimeters up the sides and cut off any excess.
5. Refrigerate the excess dough.
6. Put the golden raisins and orange juice into a heavy-bottomed pan and simmer them on medium heat until the juice has evaporated. Set aside.
7. In another bowl, mix the apples with the cinnamon, pudding mix, and sugar. Stir everything together well.
8. Pour the filling over the crust.
9. Take out the refrigerated excess dough, roll it out, and cut out strips of 1 centimeter width. Criss-cross those strips on top of the filling, making sure they reach the edges where you can pinch them onto the bottom crust.
10. Preheat the oven to 175 degrees Celsius.
11. Bake for 45 minutes or until golden. When removed, you have the option of basting the top with apricot marmalade melted over low heat.

flour, sugar, salt, butter cold, egg yolk, golden raisins, orange juice, granny smith apples, cinnamon, vanilla pudding mix, sugar, marmalade apricot

Taken from www.yummly.com/recipe/Dutch-Apple-Tart-626844 (may not work)