Apple Frangipan Tart

Name: Apple Frangipan Tart
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: British
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

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Serves 6 566 kcal per serving Prep 30 min Cook 1 h 10 min

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

Preheat the oven to 200°C (180°C fan). Prepare a loose-bottomed tart tin.
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.
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.
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.
Bake for 20–25 minutes, until the topping is set and golden brown.
Remove from the oven and allow the tart to cool for about 15 minutes. Carefully remove the sides of the tin.
Transfer the tart, keeping the base attached, to a serving plate. Serve warm with cream, crème fraîche, or ice cream.

Tips

Blind bake the pastry shell first to prevent a ‘soggy bottom’ once the almond cream is added.
Ensure your butter and eggs for the frangipane are at room temperature to prevent the mixture from curdling.
Slice the apples very thinly so they soften and caramelize beautifully in the oven.

Variations

Pear Frangipane: Replace apples with ripe, poached pear halves for a classic French ‘Bourdaloue’ tart.
Apricot Glaze: Brush the finished tart with warmed apricot jam for a professional, glossy look.

Storage

Store at room temperature for 1 day or in the fridge for up to 3 days. It is best enjoyed slightly warm or at room temperature.

Serving Suggestions

Serve a slice with a dollop of crème fraîche to balance the sweetness of the almond filling.
Garnish with toasted flaked almonds for extra texture and visual appeal.