Apple + raisin charlotte with calvados sauce

I was so happy a few years ago when Bramley apples became available in Australia for the first time. I knew of them from English cookbooks, and I think they’re the best cooking apples available. They are now grown in Tasmania, and are in season from May to July; use them instead of the Granny Smiths if you can find them. This recipe works best if you soak the raisins in calvados overnight. The calvados sauce recipe makes about 500 ml - refrigerate any leftover and serve with any fruit tart