Method

Apple Filling
Peel the apples, core and dice them into bite-sized pieces.
Place the white sugar in the pot and bring up the heat. Once it begins to caramelize, add the apples and the brown sugar in.
Lots of water will come out of the apples but keep cooking on high heat. Add in the cinnamon and the raisins. Once the apples are soft, they can be removed to cool and will be ready for using in the tart.

Streusel
Cut the butter into small cubes but they must still be cold.
Combine the butter, salt, sugar and flour in a bowl and toss everything together.
Using only your finger tips, rub the butter into the flour until you get a texture like breadcrumbs. Do not allow the butter to melt.
Set aside.

Tart Dough
Using your finger tips rub the butter into flour, sugar and salt until it resembles fine bread crumbs.
Add the egg in, mix with your fingers until just combined.
Compress it with your hands to form a dough. Wrap the dough in cling film and chill in the fridge for 10 minutes.
Roll the pastry out to a circle large enough to sit in the mould.
Press in the corners first then the sides, then trim off the excess.
Once ready, place the apples in side and the streusel on top.
Bake at 170C for 20-30 minutes, or until golden brown.