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1
Soak the raisins in rum for 30 minutes. Meanwhile, blanch the chard leaves in boiling salted water for 2 minutes. Drain, refresh under cold water, and squeeze repeatedly and firmly in a clean cloth until no moisture remains — the chard must be impeccably dry. Finely chop the leaves. Toast the pine nuts in a dry pan, stirring, until golden.
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2
Combine the chopped chard, drained raisins, toasted pine nuts, sugar, beaten eggs, and grated Parmesan in a bowl. Add the diced apple if using. Mix until fully integrated. The filling should hold together in a cohesive mass with no visible pooling of liquid — this is where the dish lives or dies: a filling that carries any residual moisture will turn the pastry damp and the tourte will not hold its structure.
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3
On a lightly floured surface, roll the first round of pâte brisée to fit the base and sides of a 26–28 cm tart tin with a little overhang. Line the tin and spread the filling evenly to the edges. Roll the second round to the same diameter and lay it over the filling. Crimp the edges firmly together to seal. Slash the top several times with a sharp knife to create steam vents.
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4
Bake at 180 °C for 35–40 minutes. The tourte is done when the crust is an even, deep golden colour across its entire surface, including the centre.
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5
Remove from the oven and cool completely on a wire rack to room temperature — the filling must set before the tourte is cut. Dust generously with icing sugar and serve in wedges. The flavours are muddled when warm; they resolve only as the tourte cools.