Apple Frangipan Tart

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

Instructions

1. Preheat the oven to 200°C (180°C fan). Prepare a loose-bottomed tart tin.
2. Crush the digestive biscuits into fine crumbs using a rolling pin or food processor. Melt the butter in a small saucepan, add the biscuit crumbs, and mix until evenly coated. Press the mixture firmly into the base and sides of the tart tin to form an even crust. Chill in the refrigerator while preparing the filling.
3. To make the frangipane, beat the softened butter and caster sugar together until pale and fluffy, about 2–3 minutes. Gradually mix in the beaten eggs, then add the ground almonds and almond extract. Blend until smooth and fully combined.
4. Peel and thinly slice the apples just before assembling to prevent browning. Arrange the apple slices evenly over the chilled biscuit base. Spread the frangipane mixture over the apples, smoothing the surface. Sprinkle with the flaked almonds.
5. Bake for 20–25 minutes, until the topping is set and golden brown.
6. Remove from the oven and allow the tart to cool for about 15 minutes. Carefully remove the sides of the tin.
7. Transfer the tart, keeping the base attached, to a serving plate. Serve warm with cream, crème fraîche, or ice cream.

instructions_source: editorial-classic