I used ready rolled pastry and put the brandy cream in the bottom, then topped with apples.
About 4-5 large apples
125ml single
cream
1 medium
free-range egg
35g caster
sugar OR vanilla caster sugar
2 tsp Somerset
apple brandy or brandy OR 1/2 tsp vanilla extract
3 tbsp sieved
apricot jam OR apricot glaze, warmed
Pastry case (bought or ready rolled pastry)
1. While the pastry case cools, peel and
quarter the apples. Cut out the cores, then cut the apples into very thin
slices. Arrange the apple slices, slightly overlapping, in the
cooled pastry case, starting from the edge and working round in
neat concentric circles. Make sure the pastry case is
completely filled to the top, with no gaps, and the top layer looks
pretty.
2. Measure the cream in a jug. Add the egg,
sugar and brandy (or vanilla) and mix well until smooth. Slowly pour this mixture evenly
over the apples, letting it seep through the layers.
3. Set the flan tin on the heated baking
sheet in the oven and bake for about 35 minutes until the custard is just
set when you jiggle the tart and the apples are a golden colour. Set
the tin on a wire rack and quickly brush the top of the tart
with apricot jam or glaze to give a glossy sheen. Carefully
unmould the tart and leave to cool. Eat warm or at room temperature.
