3 kg apples - Cox’s Pippins or Golden Delicious are best
450g caster sugar
2 vanilla sugar, or a few drops of vanilla essence
25g felatine powder, or 9 leaves
500g apricot jam
Peel and core apples. Slice each one into 8.
Gently melt 125g butter in a pan, add apples and sprinkle with 150g sugar and a sachet vanilla sugar/few drops vanilla essence. Cook for about 20 minutes, or until golden.
Mix the gelatine powder with water in a bowl, or dissolve if using leaves. Pour in half a glassful of hot (not boiling) water and mix thoroughly to dissolve gelatine. Mix gelatine into apple mixture.
Cut brioche into about 10 triangles, and about 10 rectangles the same height as the cake tin you plan to use.
Grill slightly, then drizzle with the rest of the melted butter. Line cake tine with brioche, using teh triangles for the bottom and the rectangels up the sides.
Fill cake tin with apples, cover with a layer on ungrilled brioche.
bake in a bain marie in the oven at 475°F (250°C) for about 15 minutes, lon,g enough for it to dry and turn golden.
Leave to cool, then chill for 8 hours before serving.