Prepare springform pan
Line the base of the springform pan (approx. 24 cm) with baking paper, grease the rim.
To make the pastry, combine the flour, almonds, sugar, cinnamon and salt in a bowl. Melt the butter.
Combine the butter, egg yolks and apple juice, pour into the flour and mix quickly to form a soft dough; do not knead. Cover and refrigerate for approx. 1 hr.
On a surface lightly dusted with flour, roll out half of the pastry into a circle approx. 5 mm thick and transfer to the prepared tin. Prick firmly with a fork. Shape the remainder of the pastry into a roll, place around the edge of the tin, press with the fingertips, pull upwards approx. 4 cm.
Scatter the almonds over the base. Combine the vanilla crème powder with the apple juice. Stir in the lemon zest and juice. Grate in the apples, stir in the raisins. Spread the filling over the base.
Bake for approx. 20 mins. in the lower half of an oven preheated to 180°C.
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy.
Spread the meringue over the pre-baked tart, sprinkle with the flaked almonds
Bake in the preheated oven for a further 15 mins. Turn off the oven and allow the tart to dry out for approx. 5 mins. with the oven door slightly ajar.