100 gmdried muscatels100 mlbrandy7 gm(1 sachet) dried yeast30 gmcaster sugar80 ml(1/3 cup) lukewarm milk330 gmplain flour2lemons, finely grated rind only1egg and 1 egg yolk, lightly beaten together, at room temperature120 gmbutter, softenedFor dusting:pure icing sugarSugar apple top80 gmcrème fraîche60 gmbutter, stored in the freezer for ½ hour80 gmcaster sugar1lemon, finely grated rind only2Granny Smith apples, very thinly sliced
For brioche base, add muscatels and brandy to a small saucepan and simmer over medium heat until brandy is absorbed (4-5 minutes). Set aside and cool.
Combine yeast, a pinch of the caster sugar and warm milk in a bowl, stir to dissolve yeast, then set aside in a warm place until foamy (2-3 minutes). Meanwhile, combine flour, lemon rind and remaining sugar in the bowl of an electric mixer fitted with a dough hook and mix to combine. With mixer on low speed, add yeast mixture, egg mixture and muscatels and mix to combine. Add butter a little at a time and beat until smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until double in size (1½-2 hours).
Preheat oven to 200C. Turn dough onto a lightly floured surface and roll out to a 30cm-diameter circle. Line a buttered 27cm-diameter fluted tart pan with the dough, rolling edges in and pleating as you go, and prick within border with a fork.
For sugar apple top, spread crème fraîche over brioche dough within border. Coarsely grate butter and scatter two thirds over crème fraîche. Combine sugar and lemon rind in a small bowl, scatter two thirds of the sugar mixture over butter. Layer apple over sugar mixture, overlapping slices, then scatter with remaining butter and sugar mixture. Bake until golden (15-20 minutes), dust edges with icing sugar and serve immediately.