1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the apples and 1 tablespoon water in a large lidded frying pan and set over a low heat. Cover and simmer for 10 minutes, swirling the pan occasionally, until the apples are tender.

2

Drain any excess liquid from the pan, then add the low-fat spread and brown sugar. Swirl the pan and increase the heat, simmering for 5 minutes until the apples are coated in the caramelised sugar. Mist a 20cm circular pie dish with cooking spray and arrange the apples over the base.

3

Cut the pastry into a circle large enough to cover the top of the pie dish, discarding the trimmings. Place the pastry circle over the apples, tucking the edges inside the dish. Make a small cut in the top to release any steam when baking.

4

Put the tin on a baking sheet and bake for 20 minutes or until the pastry is puffed and deeply golden. Leave to stand for 5 minutes, then invert the tart onto a heatproof serving plate and serve with the crème fraîche.