5 tbsp brandy (optional) or 5 tbsp of apple juice
plain flour for dusting
750g of butter shortcrust pastry
5 medium Bramley apples, peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
Heat oven to 200C/fan 180C/gas 6.
Put the sultanas into a bowl with the brandy or apple juice, microwave on high until warm and plump.
Roll out the pastry to about 1.5cm in thickness, cut off a third and set aside. Line a shallow tart tin, with the rest of the pastry making sure that it overhangs the rim all the way around. place in the fridge.
Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the tin. Cover the apples with the circle of pastry and tuck down in the sides. Brush the lid with egg, then fold back the overhang and pinch all round to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter with the remaining sugar.
Bake for 30-35 mins until golden. Leave to cool in the tin for a good hour, until the bottom is cool enough to touch then cut into triangles and serve with custard, ice cream or clotted cream.