Ipprepara l-għaġina ħelwa. Saħħan il-forn f'temperatura ta' 1800C gass numru 4. Ferrex ftit dqiq fuq il-bank u iftaħ l-għaġina rqiqa u poġġiha f'dixx tal-forn ta' 24 ċm li ma jweħħilx. Idealment uża dixx bil-qiegħ li jinqala', sabiex tkun iżjed faċli li tneħħi t-torta wara. Jekk se tuża karta tal-forn, xarrabha ftit qabel. Agħfas l-għaġina bil-mod mal-qiegħ u l-ġnub kollha tad-dixx. Iż-żejjed tal-għaġina niżlu 'l isfel mal-ġnub. Importanti li ma ġġebbidx din il-parti ħafna. Aqta' l-ġnub billi tħalli tarf żgħir tal-għaġina 'l barra fuq id-dixx sabiex tkun tista' tiċkien fil-forn. Taqqab il-qiegħ tal-għaġina u b'furketta dur id-dawra tal-ġnub. Qaxxar u naddaf sew it-tuffieħ u aqtgħu biċċiet skont il-gosti tiegħek. Poġġi l-biċċiet tat-tuffieħ f'kontenitur. Żid iz-zokkor, il-kannella, l-imsiemer tal-qronfol, il-qoxra tal-lumija u ż-żbib. Ħawwad kollox flimkien u imla t-torta b'din it-taħlita. Xarrab it-truf tal-għaġina bi ftit ilma. Għatti t-torta bil-kumplament tal-għaġina jew aqta' l-għaġina fi strixxi sabiex tifforma kannizzata. Għaqqadhom tajjeb u aqta' ż-żejjed. Agħmel ftit qasmiet fil-wiċċ tal-għaġina b'sikkina u idlek b'bajda mħabbta. Sajjar għal madwar 50 minuta, sakemm l-għaġina tieħu kulur dehbi.⁰C, gas mark 4. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on.  If you will be using baking paper, moisten it slightly before lining the tin. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.  Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven.  Prick the pastry’s bottom and sides a few times with a fork. Core, peel and slice the apples according to your taste. Place the sliced apples in a mixing bowl.  Add the sugar, cinnamon, cloves, lemon rind and sultanas and mix well. Fill the baking dish with the apple mixture.  Moisten the edges of the pastry with a little water.  Cover completely the top with the remaining pastry, or else cut the pastry in strips and form a grid with them.  Seal well and trim the edges of the tart. Make some slits in the top and brush with beaten egg. Bake for around 50 minutes, until the pastry gets a rich, golden colour. Ricetta ta' Anton B. Dougall