Apple Frangipane Tart

Method12 steps

1. 1

   Step 1: Heat the oven to 200°C conventional, 180°C fan or gas 6. Have a 20 cm (8 inch) round, loose-bottomed fluted tart tin with sides about 3–4 cm high ready.

2. 2

   Step 2: Crush the 175 g digestive biscuits to fine crumbs in a resealable bag with a rolling pin. Melt only the 75 g base butter in a small pan, then stir the crumbs into it until evenly coated.

   Uses 175 g digestive biscuits · 75 g butter for the biscuit base

3. 3

   Step 3: Tip the butter-coated biscuit crumbs into the tart tin. Press them evenly over the base and sides with the back of a spoon. Refrigerate this biscuit base while you make the filling.

   Uses All prepared biscuit crumbs with the base butter

4. 4

   Step 4: Cream only the 75 g softened filling butter with the 75 g caster sugar until light and fluffy. Mix by hand, or use a food processor for about 2–3 minutes.

   Uses 75 g softened salted butter for filling · 75 g caster sugar

5. 5

   Step 5: Mix the 2 beaten eggs into the creamed filling butter and sugar. Add the 75 g ground almonds and 1 tsp almond extract, then blend until evenly combined to make the frangipane filling.

   Uses Complete creamed filling mixture · 2 beaten free-range eggs · 75 g ground almonds · 1 tsp almond extract

6. 6

   Step 6: Peel and core the 200 g Bramley apples, then cut them into thin slices just before assembly so they do not brown.

   Uses 200 g Bramley apples, peeled, cored and thinly sliced

7. 7

   Step 7: Take the chilled biscuit base from the fridge and arrange all of the prepared apple slices over it. Spread the complete frangipane filling evenly over the apples.

   Uses Complete chilled biscuit base · All prepared apple slices · Complete prepared almond filling

8. 8

   Step 8: Level the frangipane surface and scatter the 50 g flaked almonds over the top.

   Uses Complete assembled tart · 50 g flaked almonds for the topping

9. 9

   Step 9: Bake the topped tart in the preheated oven for 20–25 minutes. Check at 20 minutes and continue only as needed until the filling is set and the top is golden brown.

   Check baked tart · 20 minUses Complete topped tart

10. 10

    Step 10: Take the baked tart out of the oven and leave it in the tin to cool for 15 minutes before removing the sides.

    Cool tart before unmoulding · 15 minUses Complete baked tart in its tin

11. 11

    Step 11: After the tart has cooled for 15 minutes, remove the tin sides once. If helpful, place the loose-bottomed tin on a stable can and gently push the outer ring down; leave the tin base attached to support the tart.

    Uses Complete cooled tart ready to unmould

12. 12

    Step 12: Transfer the unmoulded tart, still on the tin base, to a serving plate. Cut into 8–10 portions and serve warm, with cream, crème fraîche or ice cream if desired.

    Uses Complete finished tart on its support base · Optional cream, as one serving accompaniment; amount unspecified · Optional crème fraîche, as an alternative serving accompaniment; amount unspecified · Optional ice cream, as an alternative serving accompaniment; amount unspecified