Apple Frangipan Tart

Dessert · British classic.

Ingredients

• 175g/6oz Digestive biscuits
• 75g/3oz Butter
• 200g/7oz Bramley apples
• 75g/3oz Salted Butter
• 75g/3oz Caster sugar
• 2 Free-range eggs, beaten
• 75g/3oz Ground almonds
• 1 tsp Almond extract
• 50g/1¾oz Flaked almonds

Method

1. Preheat the oven — Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.
2. Stir — Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter.
3. Continue cooking — Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer.
4. Chill — Chill in the fridge while you make the filling.
5. Continue cooking — Cream together the butter and sugar until light and fluffy.
6. Continue cooking — You can do this in a food processor if you have one.
7. Mix together — Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.
8. Continue cooking — Peel the apples, and cut thin slices of apple.
9. Continue cooking — Do this at the last minute to prevent the apple going brown.
10. Continue cooking — Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top.
11. Continue cooking — Level the surface and sprinkle with the flaked almonds.
12. Bake — Bake for 20-25 minutes until golden-brown and set.

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