Apple Frangipan Tart
Apple Frangipane Tart — a classic British dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British, Tart, Baking, Fruity
Ingredients
- 175 g /6oz digestive biscuits
- 75 g /3oz butter
- 200 g /7oz bramley apples
- 75 g /3oz salted butter
- 75 g /3oz caster sugar
- 2 pcs free-range eggs
- 75 g /3oz ground almonds
- 1 tsp almond extract
- 50 g /1¾oz flaked almonds
Instructions
- Preheat the oven to 200°C (180°C fan/Gas 6).
- Place the biscuits in a large re-sealable freezer bag and crush them with a rolling pin until they are fine crumbs.
- Gently melt the butter in a small saucepan.
- Add the biscuit crumbs to the melted butter and stir until all the crumbs are evenly coated.
- Tip the buttered crumbs into a tart tin and press them firmly across the base and up the sides with the back of a spoon to form an even layer.
- Chill the tart tin in the fridge while you prepare the filling.
- Beat the butter and sugar together until light and fluffy (about 2–3 minutes); a food processor can be used if you prefer.
- Mix in the eggs, then add the ground almonds and almond extract, stirring until the frangipane is well combined.
- Peel the apples and cut them into thin slices, doing this at the last minute to prevent browning.
- Arrange the apple slices in an even layer over the chilled biscuit base.
- Spread the frangipane evenly over the arranged apples, level the surface, and sprinkle with the flaked almonds.
- Bake the tart for 20–25 minutes until the top is golden brown and the filling is set.
- Remove the tart from the oven and let it cool for 15 minutes, then remove the sides of the tin (stand the tin on a can and press down gently on the edges to release).
- Transfer the tart, with the tin base still attached, to a serving plate and serve warm with cream, crème fraîche or ice cream.