Knead the flour, 2-3 tablespoons of water, 1 pinch of salt and approx. 80 g butter to a shortcrust pastry and leave to rest in a cold place for 30 minutes.
In the meantime peel, core and slice the apples.
Roll out the dough flat with a rolling pin and place in a tart tin, leaving a rim.
Spread the apple slices on the dough, mix sugar and cinnamon and sprinkle over them, spread the remaining butter in flakes on top.
Bake at approx. 180 degrees top and bottom heat on the 2nd rack from below for 45-50 minutes.