Swiss Apple Tart

In a large bowl, combine flour, 50g sugar, salt, and diced cold butter. Work the butter into the flour mixture with your fingertips until it resembles coarse crumbs. Add the egg and mix until a dough forms. Form into a disk, wrap, and chill for 30 minutes.

Peel, core, and thinly slice the apples. In a separate bowl, toss the apple slices with the remaining 30g sugar and cinnamon powder until well coated.

Preheat your oven to 180°C (350°F). Roll out two-thirds of the chilled dough on a lightly floured surface to fit a 24 cm (9-inch) tart pan. Line the pan with the dough, trimming any excess. Arrange the apple slices neatly in the dough-lined pan.

Roll out the remaining dough and cut it into strips. Create a lattice pattern over the apples. Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.

Let the tart cool on a wire rack for at least 30 minutes before slicing and serving. This allows the filling to set.