Sieve the flour along with the icing sugar on a marble top. Add butter and cut into small bits, to obtain breadcrumb consistency. Add the egg and mix to a workable (and not soft) dough using iced water. Roll out into a sheet and line the mould with the pastry. Prick the base of the pastry with a fork and keep it in the freezer for 15 minutes.
Meanwhile wash, peel and core the apples. Cut into halves, cut each half into a fan shape and bake the apples in a moderately hot oven for about 15 minutes. Remove from the oven and place them decoratively on the lined shortcrust pastry. Melt the jam in a saucepan with cinnamon, wine and a pinch of salt. Pour the melted jam over the apples along with the raisins and walnuts and bake at 180o C for 30 to 40 minutes. Or bake for 15 minutes and then cover with a silver foil and bake for a further 25 minutes to prevent the walnuts and raisins from getting burnt.
