Rinse and drain the raisins. Mix 100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Mix 125 g flour, 50 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 1 pinch of cinnamon and 75 g cold butter with the dough hooks of the hand mixer to form crumbles. Put in a cool place.
Peel apples, quarter them and cut out the core. Cut the fruit flesh into pieces. Sprinkle with lemon juice. Roll out the short pastry to a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø) with it. Pull the dough up about 4 cm along the edge. Prick the base several times with a fork and chill. Let the apple pieces drip off. Bring to the boil with raisins, almonds, 1 teaspoon cinnamon, 250 ml apple juice and 30 g sugar in a large pot without lid, then simmer in a closed pot at low heat for about 3 minutes. Pour apples into a sieve, collect the juice in a measuring cup. Measure 300 ml of juice, pour it back into the pot and bring it to the boil. Mix starch with 4 tbsp.
Prick the base several times with a fork and chill. Let the apple pieces drip off. Bring to the boil with raisins, almonds, 1 teaspoon cinnamon, 250 ml apple juice and 30 g sugar in a large pot without lid, then simmer in a closed pot at low heat for about 3 minutes. Pour apples into a sieve, collect the juice in a measuring cup. Measure 300 ml of juice, pour it back into the pot and bring it to the boil. Mix starch with 4 tbsp. apple juice. Stir into the boiling juice with a whisk, simmer for about 1 minute. Remove from the heat, carefully stir in apple pieces. Put apple compote on the shortcrust pastry, spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Leave to cool in the tin on a cake rack for at least 5 hours, preferably overnight
apple juice. Stir into the boiling juice with a whisk, simmer for about 1 minute. Remove from the heat, carefully stir in apple pieces. Put apple compote on the shortcrust pastry, spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Leave to cool in the tin on a cake rack for at least 5 hours, preferably overnight
waiting time at least 5 1/4 hours