Preheat oven to190° C (375° F).
Peel, core and quarter the apples. Toss with a little lemon juice to keep from browning.
Roll out the pastry large enough to cover the pan with at least 2 inches to spare. Set aside and cover.
In an oven proof skillet over medium heat, add the sugar, brandy and vanilla. Cook the mixture until it becomes a golden-brown caramel.
Pat the apples and add to the caramel. Stir gently until the apples start to soften, about 5 minutes or so. Strictly for looks, flip the pieces over so the curved bit is on the bottom.
Add the butter in 4-5 pieces spaced over the top and cover with the rolled-out pastry. Quickly fold the overlapping pastry under, tuck into the pan, and then crimp. Be careful, the caramel is very hot. Jamie suggests using a wooden spoon for this procedure, but I live dangerously.
Bake the tart for 25-30 minutes, or until golden and the caramel bubbles up on the edges.
Remove from the oven. Here comes the slightly tricky but essential bit; place a dish, slightly larger than the pan, on top. With confidence and oven mitts, quickly turn the whole affair over. Carefully remove the pan and rearrange any jostled or stuck apple pieces. Allow to sit and cool for a few minutes. Serve warm with anything creamy - crème fraiche, lightly whipped cream or ice cream will do nicely.