Apple Frangipan Tart

Name: Apple Frangipan Tart
Prep time: 41 min
Cook time: 25 min
Total time: 1 h 6 min
Yield: 4 servings
Cuisine: British
Ingredients: 6 oz digestive biscuits; 2 ⅔ oz butter; 7 oz bramley apples; 2 ⅔ oz salted butter; 2 ⅔ oz superfine sugar; 2 free-range eggs beatens; 2 ⅔ oz ground almonds; 1 tsp almond extract; 1 ¾ oz flaked almonds

A British dessert. Ready in about 1 hour 6 minutes. Difficulty: medium.

41 minPrep (about)
25 minCook (about)
1 hr 6 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

8 oz digestive biscuits Shopping tip: Graham crackers are the closest (UK: digestive biscuits).
3 ⅓ oz butter
9 oz bramley apples
3 ⅓ oz salted butter
3 ⅓ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
3 free-range eggs beatens
3 ⅓ oz ground almonds
2 ¼ oz flaked almonds

Spices & seasonings (1): almond extract

1 ¼ tsp almond extract

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven).
Melt the butter in a small pan.
Add the biscuit crumbs.
Stir until coated with butter.
Tip in your tart tin plus, using your back of a spoon, press over your base plus sides of your tin to give an even layer.
Chill in your fridge while you make the filling.
Cream together the butter and sugar till light and fluffy.
Do this in food processor if you have one.
Process for 2-3 minutes.
Mix in the eggs.
Add the ground almonds and almond extract.
Blend until well mixed.
Peel the apples.
Cut thin slices of apple.
Do this at the last min to prevent the apple going brown.
Arrange the slices over the biscuit base.
Spread the frangipane filling on top.
Level the surface.
Sprinkle with the flaked almonds.
Cook in the oven for 20-25 min until golden-brown and set.
Take it out of the oven.
Leave to cool for 15 minutes.
Remove the sides of the tin, easy way.
Do it to do this is to stand your tin on a can of beans plus push down on the edges of the tin.
Move your tart, using your tin base attached, to a serving plate.
Dish up warm using cream, crème fraiche or ice cream.