Put all the ingredients for the dough in a bowl and knead to get a compact and homogenous dough loaf. Wrap in cling film and let rest in the fridge for at least 2 hours. After the resting time in the fridge take a bit more than half of the loaf and roll it out to about 3-4mm thick. 

Line a cake pan with a diameter of 22 cm (previously greased with oil and floured) with the dough and prick the base with a fork. Wrap the leftovers in cling film and put them in the fridge with the other half of the dough. Peel the apples and cut them into medium-sized cubes (600 g). Mix cane sugar, flour, cinnamon and a pinch of nutmeg in a bowl. Mix the apple cubes with the juice of half a lemon in another bowl. 

Add the dry ingredients to the apples and mix to get a homogenous filling. Pour the apple filling in the cake pan and distribute evenly. Roll out the remaining dough to about 3-4mm thick and cut about 2 cm wide strips with a pastry wheel. Arrange the strips close to each other on the apple filling but make sure the filling is still visible. Brush with water or almond milk and sprinkle with cane sugar. Bake in the oven at 180° (top/bottom heat) for about 50 minutes until golden brown. Take out of the oven and allow to cool.

Lucake’s tips:
•If you add raisins and pine nuts to the filling, it reminds of the typical apple strudel filling.
•You can store this tart up to 3 days at room temperature.