For the dough:
zest of half a lemon
350gr regular flour
4 grated “digestive” cookies
For the filling:
5-6 large round apples
2 tablespoons cinnamon
2-4 tablespoons sugar (even with 2 is ok)
A little butter to spread in the pan
1 egg yolk to spread the dough
100g apricot jam
To make the dough, put all the ingredients in a bowl and mix until it becomes a uniform mixture. Once done, put the dough into a uniform ball and then place it in the fridge for at least an hour.
In a hoop-type pan, with a diameter of 24cm, which we have smeared with butter, we put baking paper on the bottom. Keep 1/3 of the dough aside and open the remaining 2/3 and spread them evenly on the baking sheet. The thickness of the dough at the bottom and around the walls of the hoop must be at least 4 mm.
For the mixture, cut the apples into thin slices in the shape of a half moon and put them in a large bowl. There add the cinnamon, sugar and raisins and mix.
Pour the filling into the pan evenly. It is very important to fill each gap and spread the filling everywhere so that the pie is “clogged”.
Take 1/3 of the dough that was left before, and open it in a thin sheet and cut it into strips. Then, we spread the strips that we just cut, on the surface of the pie in the shape of a hash mark (like pasta flora). Then, spread with egg yolk whatever surface of the dough is exposed (both the strips and the surrounding area).
Finally, put the tart to bake in a preheated oven at 180 degrees for 65-80 minutes. If the oven has only resistance, for the last 10 minutes let the pie be baked only with the lower resistance to defrost the tart. When we take it out and it cools down enough (but not completely), we spread the jam on the surface to make it shine.
(TIP: We can also heat the jam a little to melt it before we spread it).