Apple Frangipan Tart
A buttery biscuit tart filled with almond frangipane and thinly sliced Bramley apples, baked until golden and delicious served warm with cream or ice cream.
Servings
4
Difficulty
Easy
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Ingredients
Main
- g digestive biscuits
- g butter (for base)
- g Bramley apples
- g salted butter (for frangipane)
- g caster sugar
- pcs eggs
- g ground almonds
- 1 tsp almond extract
- g flaked almonds
Directions
- Preheat the oven to 200C (180C fan) / Gas 6.
- Crush 175g digestive biscuits into fine crumbs in a resealable bag.
- Melt 75g butter, mix with biscuit crumbs and press mixture over base and sides of a tart tin; chill in the fridge.
- Cream together 75g salted butter and 75g caster sugar until light and fluffy (about 2-3 minutes).
- Mix in 2.0 beaten eggs, then add 75g ground almonds and 1.0 tsp almond extract and blend until combined.
- Peel and thinly slice 200g Bramley apples just before using and arrange slices over the chilled biscuit base.
- Spread frangipane filling evenly over the apples, level the surface and sprinkle 50g flaked almonds on top.
- Bake for 20-25 minutes until golden-brown and set.
- Remove from oven and cool for 15 minutes, remove tart sides and transfer to a serving plate.
- Serve warm with cream, crème fraîche or ice cream.