Preparation de la pâte

• In a medium bowl, mix together the flour and salt. Cut the butter into small pieces and crumble it with the flour until you achieve a fine, slightly grainy texture. Incorporate the sugar and mix well. Gradually pour in the cold water, mixing with a fork. Finish by hand and form a dough ball. Flatten the dough ball slightly, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
• Meanwhile, prepare the filling: peel, core, and chop the apples, and mix them with the lemon juice and lemon zest in a large bowl.
• In a bowl, mix the sugar, flour, cornstarch, salt, and four-spice. Distribute the mixture over the apples and mix well. Add the boiled cider or apple juice and stir so that all apple slices are coated.
• When the dough is ready, divide it into 2 pieces, one being twice the size of the other. The larger will serve as the bottom crust while the smaller will be used for the lattice topping.
• Form each piece of dough into a large disk, about ½ to 1 cm thick.
• Preheat the oven to 190°C. Butter and flour a tart mold (or cake tin) with a diameter of 24-26 cm and at least 2 cm deep.
• Roll out the larger disk of dough to fit the tart mold, trimming the edges so that they slightly exceed the exterior of the mold all around.
• Fill the tart base with the apples, and add the diced butter on top.
• Cut the second disk of dough into strips about 2 cm wide. Weave a nice lattice pattern on top of the tart, sealing the edges with a fork.