Pulse flour, salt, sugar, and butter in a food processor until breadcrumb texture forms.
Blend in eggs until smooth, then wrap dough and chill for 45 minutes.
Grease a 20cm springform tin with butter and coat with flour.
Preheat your oven to 180°C.
Roll two thirds of the pastry and line the tin, pricking the base with a fork.
Bake the pastry with weight beans for 15 minutes, then reduce oven to 170°C.
Soak sultanas in orange juice for 40 minutes until plump.
Layer semolina, apples, sultanas, sugar, and cinnamon into the cooled pastry case.
Apply the pastry lid, seal the edges, and cut steam holes in the center.
Brush with beaten egg and bake for 40 minutes until golden.