- Boil raisins for a few minutes and drain. While still warm, put in a bowl and cover with whiskey. Leave them to marinate for 24 hours.
- Mix Horio margarine with greek yogurt and powdered sugar until mixture rises.
- Add the eggs one by one, mixing for 3-5 minutes. Then add flour, salt and vanilla.
- As soon as flour disappears in the dough, dough is ready. Put in refrigerator for 30 minutes.
- Boil the apples and the sugar for 10 minutes, until caramelized.
- Remove from heat and add Horio cow butterfat and some of the marinated raisins.
- Remove dough from refrigerator and spread at the bottom and all around a tart pan. Keep some dough for the laces at the top.
- Put the apple stuffing in the pan and weave dough laces on top, crosswise. Bake at 180 C for 40-45 minutes.
We can add crumbed walnuts or hazelnuts along with some cinnamon in the stuffing, if we so wish.