Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
Meanwhile, tip the sugar into a large frying
pan over a high heat. Cook the sugar until it
dissolves, bubbles and caramelises. Carefully
tip the apple wedges into the caramel and
toss until coated. Splash in the brandy, if
using, then cook the apples for 2-3 mins
until just starting soften and the caramel
has dissolved in the apple juices.
Turn off the heat and remove the apples
to a bowl. Pour the cream into the pan
then, holding a sieve over the pan, strain in
any juices from the apples. Gradually whisk
the caramel sauce into the beaten yolks.
Arrange the apples over the base of the
tart, pour over the custard, then bake for
40 mins until the custard is just set. Leave
the tart to cool, then use a knife to cut away
the spare pastry and neaten the edges.