Place in a bowl the butter cut into very small pieces with the flour and mix with mixer .
Add the icing sugar , baking powder and salt , and beat together with mixer until tie . Once smooth , add the water mix to absorb and put them in plastic wrap and let it rest in the fridge for about 20 minutes.
Just rest the dough roll into a 24 cm tart pan and bake for 10 minutes in a preheated oven at 190 degrees Celsius.
Before putting in the oven do with a fork holes throughout the dough as well put and cover with baking paper as shown in photo 2-3. Then place pulses as not inflate the dough .
Preparing the filling :
Within a saucepan put chopped apples and boil for about 2 minutes ( Figure 4).
In the same saucepan, put the sugar cinnamon and butter and bring to a boil over high heat.
Once softened enough apples begin and press with a fork to compostable or with a hand mixer . Once you have the desired effect spread this mixture to the dough tart is cooked and has already cooled.
Spread cut apples we keep crescent on top of this mixture .
If we have leftover bit of the apple mixture coat it with a silicone brush over cold apples.
The pie is ready to be baked at 180 degrees Celsius for about 35-45 minutes.