Source The English Kitchen
|8 ounces||prepared all butter puff pastry|
|4 apples, peeled and cut into chunks||dessert apples|
|2 tbsp||caster sugar|
|6 tsp||apple brandy|
|1 generous cup, seived||apricot jam|
|1 large one, beaten||egg|
1. Heat the oven to 200*C/400*F. Roll out the pastry 1/4 inch thick into a generous 12 inch round. Line a 10 inch tart tin with it. Place back into the refrigerator and chill again until firm.
2. Once it is chilled remove from the fridge and scatter the apple chunks inside. Sprinkle with the sugar. Stir together the apricot jam and the brandy. Pour this over and around the apple chunks. Brush the edges of the pastry with the beaten egg.
3. Bake in the heated oven for 20 minutes, until the pastry is well browned. Remove from the oven. Allow to cool to room temperature.
4. Serve at room temperature, cut into wedges with some creme fraiche on the side for spooning over top.