Appeltaart (Dutch Apple Tart)

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9-inch cake pan.

Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl.

Knead by hand to form a smooth, consistent dough.

Turn dough out onto a lightly floured work surface.

Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.

Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl.

Spread over the dough in the cake pan.

Roll out remaining dough into a circle; cut into strips about 1/3-inch wide.

Form an X in the center of the tart with the 2 longest strips.

Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges.

Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.

Brush remaining beaten egg over the dough.

Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.