Apple Frangipan Tart

Steps

1. 1
   Step 1:

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2
   Step 2:

   Put the digestive biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.

3. 3
   Step 3:

   Melt the butter in a small pan.

4. 4
   Step 4:

   Add the biscuit crumbs to the melted butter and stir until coated.

5. 5
   Step 5:

   Tip the crumb mixture into the tart tin and press it over the base and sides with the back of a spoon to make an even layer.

6. 6
   Step 6:

   Chill the biscuit base in the fridge while you make the filling.

7. 7
   Step 7:

   Cream together the salted butter and caster sugar until light and fluffy; use a food processor if you have one, processing for 2–3 minutes.

   2–3 min
8. 8
   Step 8:

   Mix in the beaten eggs.

9. 9
   Step 9:

   Add the ground almonds and almond extract, then blend until well combined.

10. 10
    Step 10:

    Peel the apples and cut them into thin slices at the last minute to prevent browning.

11. 11
    Step 11:

    Arrange the apple slices over the biscuit base.

12. 12
    Step 12:

    Spread the frangipane filling evenly over the apples, level the surface, and sprinkle with the flaked almonds.

13. 13
    Step 13:

    Bake for 20–25 minutes, until golden-brown and set.

    20–25 min
14. 14
    Step 14:

    Remove from the oven and leave to cool for 15 minutes.

    15 min
15. 15
    Step 15:

    Remove the sides of the tin; to do this easily, stand the tin on a can of beans and gently push down on the edges of the tin.

16. 16
    Step 16:

    Transfer the tart, with the tin base attached, to a serving plate and serve warm with cream, crème fraiche, or ice cream.