Apple Frangipane Tart

Ingredients

• 175 gdigestive biscuits, crushed to fine crumbs; for base
• 75 gbutter, melted; for biscuit base
• 200 gbramley apples, peeled; thinly sliced just before use
• 75 gsalted butter, softened; for frangipane
• 75 gcaster sugar, for frangipane
• 2eggs, free-range; beaten; for frangipane
• 75 gground almonds, for frangipane
• 1 tspalmond extract, for frangipane
• 50 gflaked almonds, for topping

Method

1. 1

   Preheat oven to 200°C/180°C fan/gas 6. Crush the biscuits into fine crumbs in a freezer bag using a rolling pin. Melt the butter and mix with the crumbs until coated. Press evenly into the base and sides of a tart tin. Chill while you make the filling.

2. 2

   Cream together the softened salted butter and sugar until light and fluffy, about 2–3 minutes. Mix in the eggs, then fold in the ground almonds and almond extract until well combined.

3. 3

   Peel the apples and cut into thin slices at the last minute to prevent browning. Arrange over the biscuit base.

4. 4

   Spread the frangipane filling evenly over the apples. Sprinkle with flaked almonds. Bake for 20–25 minutes until golden brown and set.

5. 5

   Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin and transfer to a serving plate. Serve warm with cream, crème fraîche or ice cream.