Apple Raisin Tart

This recipe is from "Manhattan's Dessert Scene" by Rose Reisman. Copyright 1989. With my notes, and tips in blue.

Preheat oven to 400 degrees.
9" to 10" springform pan, or 10" removable pie pan.
(I like a 10" removable tart pan, that's a little deep)

Crust

1 1/2 cups flour
1/3 cups confectioners sugar

Combine until mixed.

6 oz butter

Add to above until combined and dough holds together in a ball. Pat into sides and bottom of pan and place in refrigerator for 10 minutes. Bake until light brown, approx. 15 minutes. Cool on rack. (The truth, I've been known to skip the fridge, and only prebake for 10 minutes)

Filling

6 apples

Peel, core and slice thinly.
Place in large bowl.

1/2 cup rasins soaked in 3 tbsp liquor or juice, (bourbon, calvados, apple or orange juice) (I use apple juice)
1/2 cup toasted chopped pecans (I use almonds, you can get them pre-chopped)
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt

Add to apples, toss and pour into prebaked shell.
Dot 1 oz butter over apples.

Topping

1 cup chopped pecans (Again, I use toasted almonds, toasted very slightly in my toaster oven)
1/2 cup flour
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp cinnamon

Combine all ingrediets in bowl.

1/2 cup soft butter
(Use the rest from the stick that you got the 1oz from to dot over the apples.)

Add to above until mixture is crumbly. Sprinkle over apples.
Bake for approx. 50 minutes until apples are tender. (I usually do 45, to keep my crust from burning. Also, put a pie ring around the top, or use aluminum foil around the edges to keep the crust from burning. And wait until it's entirely cool before you take it out of the pan, because it will crack otherwise.)