Apple Frangipan Tart

Ingredients

digestive biscuits

butter

Bramley apples

butter, softened

caster sugar

free-range eggs, beaten

ground almonds

almond extract

flaked almonds

175g/6oz

75g/3oz

200g/7oz

75g/3oz

1 tsp

50g/1¾oz

Instructions

Preheat the oven to 200C/180C Fan/Gas 6
Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs
Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter
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
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
Mix in the eggs, then add the ground almonds and almond extract and blend until well combined
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
Spread the frangipane filling evenly on top
Level the surface and sprinkle with the flaked almonds
Bake for 20-25 minutes until golden-brown and set
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
Transfer the tart, with the tin base attached, to a serving plate
Serve warm with cream, crème fraiche or ice cream