Method

• Firstly cut the apples into 1 cm dice and put into a heavy-based saucepan with the butter, brandy and lemon juice
• Add 250g (1 cup) sugar and the cinnamon stick
• Cook over high heat, stirring continuously, until the butter has melted
• Reduce the heat to low then cover and cook, stirring frequently for 30 minutes, or until mixture reaches a jam-like consistency
• Remove from the heat and cool
• Roll out the pastry on a lightly floured work bench until you get a 30x 40cm rectangle
• Place it onto a baking sheet, trim the edges and prick well all over and cover with another baking sheet (this will prevent the pastry rising up too far) Preheat the oven 220C Bake the pastry still between the two baking sheets, for 15 minutes or until
• Remove from the oven and reduce the oven temperature to 180C
• Remove the top baking sheet and allow the pastry to cool slightly, cover with the apples, leaving a 1 cm gap around the edges
• Scatter evenly with the hazelnuts and coat heavily with icing sugar
• Bake for another 15-18 minutes or until the nuts are golden brown
• Remove from the oven, cut into desired size pieces and enjoy it goes wonderfully well with lashings of whipped cream