Apple and cinnamon crumble tart

INGREDIENTS
PASTRY
400 g '00' flour
150 g granulated sugar
100 g butter
8 g baking powder (half a sachet)
2 medium eggs
1 pinch salt
FILLING
4 apples (your preferred variety)
50 g brown sugar
1 teaspoon cinnamon
2 level tablespoons cornflour or potato starch

I peel and core the apples and dice them.

I mix the brown sugar, cinnamon and cornflour.

I add them to the apples in a non-stick frying pan.

I cook for about 10 minutes, stirring frequently, then let cool.

I sift the flour and baking powder into a bowl.

I add the sugar.

A pinch of salt.

I add the butter in pieces and the two eggs, lightly beaten with a fork.

I start mixing with a fork.

Then quickly with my hands.

The mixture should be fairly crumbly.

I butter and flour a 26 cm cake tin.

I put half the mixture in the bottom, pressing lightly without leaving gaps.

I spread the cooled apples over it.

I crumble the remaining pastry over the surface, covering it well.

I bake at 180°C for 35/40 minutes.
I let it cool and sprinkle with a very little icing sugar.