Apple brandy tart

Thaw the puff pastry. Brush the sheets from one packet lightly with cold water. Lay on top of each other and roll out evenly on a lightly floured work surface, rolling in all directions, until big enough to fit the springform pan (cut to a circle with the springform pan if necessary). Repeat the process with the second packet of puff pastry. Rinse the springform pan with cold water and put one layer of pastry on the base. Brush lightly with cold water and lay the second sheet of pastry on top. Peel, halve and core the apples and slice thinly lengthways. Sprinkle with lemon juice. Make up the vanilla pudding with the milk according to the package instructions. (Alternatively, mix the cornstarch and vanilla flavoring with a little of the milk. Bring the rest of the milk to a boil and stir in the mixed cornstarch. ) Stir the butter into the hot pudding. Spread the pudding on the puff pastry and arrange the apple slices neatly on top, overlapping like roof tiles. Bake in a preheated oven (220°C/425°F, bottom shelf) for 10 minutes (to crisp up the base). Then move to the middle shelf and bake for 20-25 minutes, until done.