For the dough, sieve the flour into a bowl and mix with the sugar and salt. Add the butter in flakes and process everything as quickly as possible with your fingers or the dough hook of the mixer to a crumbly mass. Then add ice water spoonfuls and knead with your hands until you have a smooth, easily malleable dough.
Shape the dough into a roll, wrap it in cling film and let it set in the refrigerator for an hour.
From the pudding powder, cook the pudding with sugar and milk according to the package instructions and let it cool down a little (it must not become too firm, it must be spread thinly on the dough).
Peel, core and cut the apples into wedges and drizzle with the lemon juice.
Grease the pie form and sprinkle thinly with the semolina.
When the dough has set, roll out about half of it into a round base and place it in the mold, shape the edge of the other half and press it into place. Spread a thin layer of vanilla pudding on the bottom (do not use the whole pudding !!!), then layer the apple wedges in the pan and sprinkle with a little cinnamon. Now there are 2 options: Either you sprinkle the entire amount of cane sugar over the dough or - if you have a Bunsen burner - only about half of the sugar.
The tart is baked in a preheated oven at 200 ° / 180 ° for approx. 40 minutes until the apples are tender and the dough is lightly browned. About 10 minutes before the end of the cooking time, a few flakes of butter are spread over the apples.
If you have a Bunsen burner, after it has cooled down, the remaining sugar is sprinkled on the tart and caramelized with the Bunsen burner.
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