Apple Frangipan Tart

The recipe

Instructions

1. 1
   Preheat the oven to 200C/180C Fan/Gas 6
2. 2
   Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs
3. 3
   Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter
4. 4
   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
5. 5
   Chill in the fridge while you make the filling
6. 6
   Cream together the butter and sugar until light and fluffy
7. 7
   You can do this in a food processor if you have one
8. 8
   Process for 2-3 minutes
9. 9
   Mix in the eggs, then add the ground almonds and almond extract and blend until well combined
10. 10
    Peel the apples, and cut thin slices of apple
11. 11
    Do this at the last minute to prevent the apple going brown
12. 12
    Arrange the slices over the biscuit base
13. 13
    Spread the frangipane filling evenly on top
14. 14
    Level the surface and sprinkle with the flaked almonds
15. 15
    Bake for 20-25 minutes until golden-brown and set
16. 16
    Remove from the oven and leave to cool for 15 minutes
17. 17
    Remove the sides of the tin
18. 18
    An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin
19. 19
    Transfer the tart, with the tin base attached, to a serving plate
20. 20
    Serve warm with cream, crème fraiche or ice cream

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.