For the apple tart, remove the short pastry from the refrigerator 10 minutes before baking. Preheat the oven to 170°C and grease a 20 cm- 22 cm baking dish. Line the bottom of the pan with the shortcrust pastry, leaving 2 cm above the baking pan. Sprinkle the apples with the juice of one lemon. Mix the sugar, vanilla powder and cinnamon and then add the washed raisins. Add the apples to the mixture. Spread the mixture on the dough and press a little. Form a grid with the rest of the dough and place it on the filling. Brush the grid with an egg. Bake in the oven on the middle rack for about 30 minutes until golden brown. Leave to cool in the pan and then carefully lift the apple tart out of the pan.