Halve the dough lengthwise, place one half in the prepared tin, prick the dough.
Mix the apples with the lemon juice and all the other ingredients up to and including the raisins, spread the filling over the tart base. Cut the other half of the dough crosswise into approx. 1 cm strips, place the strips over the filling in a crisscross pattern, press down gently around the edges.
To bake & decorate
Bake for approx. 35 mins. in the lower half of an oven preheated to 299°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack. Place the sugar eyes in the gaps between the pastry.