For the dough: Combine the flour, salt and sugar, make a well in the center, sprinkle the chopped butter around the edges and place the whisked egg in the well with 2-3 tablespoons lukewarm water. With a knife, chop all ingredients together until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Grease a tart pan. Roll out the dough thinly and use to line the prepared pan. Prick the base several times with a fork and sprinkle with the ground almonds. For the filling: Peel the apples, core and cut into thin wedges. Melt the butter in a saucepan and sauté the apples briefly. Sprinkle with 30 grams (approximately 2 tablespoons) sugar and cook for 5 minutes. Rinse the raisins, pat dry and mix with the kirsch. Bring the apple juice to a boil then stir in the pudding powder and sautéed apples. Spread over the dough, sprinkle with raisins and bake in a preheated oven at 220°C (approximately 425°F) for 40 minutes. Mix the cinnamon and remaining sugar together and sprinkle over the warm apple tart.