Apple Tart with Frangipane

A British tart with a digestive biscuit base topped with almond frangipane cream and thin slices of apple.

Ingredients

• 175 g Digestive biscuits
• 75 g Butter
• 75 g Salted butter
• 75 g Caster sugar
• 2 pcs Eggs
• 75 g Ground almonds
• 1 tsp Almond extract
• 200 g Bramley apples
• 50 g Flaked almonds

Instructions

1. Preheat the oven to 200°C.
2. Crush the biscuits into fine crumbs. Melt the butter, mix with the crumbs and press firmly over the base and sides of the tin. Chill in the refrigerator.
3. Beat the butter with the sugar until light and fluffy (2–3 minutes). Fold in the eggs, then the ground almonds and almond extract until smooth.
4. Peel and slice the apples thinly, arrange on the base. Spread the frangipane evenly over the top and sprinkle with flaked almonds.
5. Bake for 20–25 minutes until golden brown and the cream is set.
6. Cool for 15 minutes, remove the tin sides. Serve warm with cream or ice cream.