Apple Frangipane Tart

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven to 200°C (or 180°C for fan-assisted ovens, Gas Mark 6) to ensure it reaches the right temperature for baking. Preheating is essential for even cooking and achieving a crisp tart base.

2. 2

   Crush Digestive Biscuits

   5 min

   Take digestive biscuits and place them in a large resealable plastic bag. Use a rolling pin to crush the biscuits into fine crumbs, ensuring there are no large pieces left for an even texture in the crust.

3. 3

   Melt the Butter

   3 min

   In a small saucepan over low heat, melt butter until fully liquefied. Once melted, remove from heat and mix in the biscuit crumbs until they are completely coated, creating a wet mixture that will hold together.

4. 4

   Press Crust into Tart Tin

   5 min

   Transfer the crumb mixture into a tart tin, spreading it evenly across the base and up the sides. Use the back of a spoon to firmly press the crumbs down, ensuring a compact and even layer. Chill the crust in the refrigerator while preparing the filling to help it set.

5. 5

   Cream Butter and Sugar

   3 min

   In a medium bowl or food processor, combine salted butter and caster sugar. Beat the mixture together for about 2-3 minutes, or until it becomes light and fluffy, which will help to create a light texture in your filling.

6. 6

   Mix in Eggs and Almonds

   3 min

   Add the beaten eggs to the creamed mixture, followed by the ground almonds and almond extract. Blend all ingredients together until completely combined and smooth, ensuring there are no lumps in the frangipane filling.

7. 7

   Prepare the Bramley Apples

   8 min

   Peel the Bramley apples and slice them thinly, aiming for even thickness for uniform cooking. Arrange the apple slices decoratively over the chilled biscuit base, ensuring they cover the surface well for flavor and presentation.

8. 8

   Spread the Frangipane Filling

   5 min

   Carefully spread the prepared frangipane filling over the arranged apple slices, ensuring an even layer. Finally, sprinkle the top with flaked almonds for added texture and a lovely finish.

9. 9

   Bake the Tart

   42 min

   Place the tart in the preheated oven and bake for 20-25 minutes. Keep an eye on it; it’s ready when the top is golden brown and the filling is set, with a slight jiggle in the center.

10. 10

    Cool the Tart

    15 min

    Once baked, remove the tart from the oven and allow it to cool for about 15 minutes. Carefully release the sides of the tart tin by placing it on a can and gently pushing down to avoid damaging the crust.

11. 11

    Serve the Tart

    4 min

    Transfer the tart to a serving plate, leaving the base intact for stability. Serve warm, pairing it with cream, crème fraîche, or ice cream for an indulgent touch.

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