Marinate the raisins in the brandy while you finish making the filling. Peel the apples, cut into quarters and cut each quarter into thin slices. Mix them with the lemon juice to prevent them from browning. In a bowl, mix the sugar, cinnamon, orange zest, nutmeg powder, corn flour, crushed biscuits, walnuts and raisins, after draining them. Combine the mixture and apples, stir and place on top of the baked base. Bake at 190°C for 35 to 40 minutes on the lowest shelf of the oven.

For making Sweet Tart Crust:
Butter the bottom and sides of the tart pan and line with one sheet of Shortcrust pastry. Brush the sheet with some butter and sprinkle with 2-3 tablespoons of sugar. Cover with the other sheet, which you will place crossways across the bottom of the previous pastry sheet. With a knife, cut the overhanging edges of the pastry and use your fingers to press the dough against the pan's sides. Use a fork to make holes all over the pastry and bake in a preheated oven at 180°C for 10 minutes.