1.Beat butter in small bowl with electric mixture until smooth, beat in sugar and egg until just combined. Stir in sifted flours, in two batches, until ingredients just cling together. Knead gently on floured surface until smooth (over-handling of this pastry will cause it to toughen and crack when rolled out). Wrap pastry in plastic wrap, refrigerate 30 minutes.
2.Roll pastry between baking paper until large enough to line 23cm flan tin. Ease pastry into tin, press into base and side, trim edge with rolling pin. Refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced).
4.Line pastry with baking paper, fill with dried beans or rice. Bake 7 minutes. Remove paper and beans, bake further 10 minutes or until lightly browned. Cool.
5.Reduce oven to 200°C (180°C fan-forced).
6.Spread apple sauce into pastry case. Peel and core apples, cut into wedges. Slice wedges thinly, toss apple slices in combined rind and juice. Overlap apple slices evenly over apple sauce.
7.Bake flan about 30 minutes or until apples are tender. Combine jam and brandy in small saucepan, stir over low heat until warm, strain. Brush over apples, serve warm or cold.
We used granny smith apples in this recipe.Note