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1
Cut the butter into small chunks.
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2
In the bowl of a stand mixer or a large mixing bowl, beat the butter, flour, baking powder, sugar, and cinnamon until the butter is the size of small peas.
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3
Add the egg and vanilla and beat until the mixture is crumbly.
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4
Butter and flour the bottom and sides of a spring form pan or a tart pan.
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5
Using your fingers, press the crust mixture into the bottom of the pan, spreading it up the side of the pan as well.
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6
Set aside while making the filling.
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7
Peel and core the apples.
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8
Slice the apples very thinly. This will look like a lot of apples, but it will all work out.
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9
Starting from the center of the pan-filled tart pan, arrange the apples in circles, filling an entire layer of the pan. When the first layer is done, start on a second layer and a third if necessary. Repeat until all of the apples have been used.
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10
Sprinkle the tart with 1 tablespoon of sugar and bake for 40 minutes at 350u00b0 F.
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11
Five minutes before the 40 minutes is up, melt 3 tablespoons of butter in a small saucepan.
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12
Remove the butter from the heat and mix in the egg, the remaining 2 tablespoons of sugar, the brandy, and the cinnamon with a whisk.
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13
Remove the tart from the oven and brush with the glaze.
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14
Return the tart to the oven and bake for another 25 minutes.
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15
Cool for at least 20 minutes before slicing.
