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For the Crust
In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water.
Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour.
For the Apple filling
Peel and core apples, slice into ¼-inch segments. Toss with lemon juice and raisins in a large bowl. Mix sugar and spices together and reserve.
Preheat oven to 400°F.
Line a baking sheet with parchment paper (or use non-stick cooking spray.) Roll chilled dough into a rough circle: 12-15 inches in diameter,1/4 inch in thickness, directly onto the parchment paper.
If you don’t have parchment,, roll on a lightly floured surface and transfer to the sprayed sheet.
Drain the liquid from the apple mixture and arrange apples in the centre of the dough. Leave a 2-3 inch border. (Dot with the remaining 2 ½ tbsp butter, if desired.) Sprinkle evenly with sugar/spice, then gently fold up the edges of the dough over the apples, leaving the centre open.
Whisk the egg and water well with a fork, then brush the wash over the crust. Give a sprinkling a white sugar and then the chopped pecans over the whole tart, gently pressing into the crust.
Bake for 12 minutes, then turn the oven down to 350° F and continue baking for another 25 to 30 minutes. The centre will be bubbling and the crust should be golden brown. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, fruit yogurt, or cheddar cheese.