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Preheat the oven to 180°C. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. Add the eggs and yolks one at a time and beat well. Sift the flour over the butter mixture and fold through with the milk.

# Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
# Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.

# Preheat oven to 180°C. Brush a 1.25-litre (5-cup) ovenproof dish with melted butter to grease.
# Place the apples, sugar, water and cinnamon stick in a large saucepan. Bring to the boil over a medium-high heat. Reduce heat to low, simmer uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until apple slices are tender but retain their shape.

Ingredients:

* 75g plain flour
* 75g cornflour
* ¾ tsp cream of tartar

Ingredients

* 1 cup unsalted butter, softened
* 1 1/4 cups sugar
* 1/2 cup dutch cocoa powder
* 2 tsp vanilla essence