Apple Frangipan Tart
A classic British dessert tart with a crisp biscuit crust, a rich almond frangipane filling, and thinly sliced apples on top.
Pasos
- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Put the digestive biscuits in a large resealable freezer bag and bash with a rolling pin into fine crumbs.
- 3
Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter.
- 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. Chill in the fridge while you make the filling.
- 5
Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes.
- 6
Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.
- 7
Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base.
- 8
Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.
- 9
Bake for 20-25 minutes until golden-brown and set.
- 10
Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. 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.
- 11
Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.
