Apple Frangipane Tart

Ingredients

• 175 gCookie
• 150 gButter
• 200 gApple
• 75 gSugar
• 2 pcsEgg
• 125 gAlmond
• 1 tspAlmond extract

Instructions

1. 1

   Preparation

   • Preheat the oven to 200 °C (180 °C fan) / Gas 6.
   • Grease a 23–24 cm springform lightly or line the base with baking paper.
2. 2

   Biscuit base

   • Place the digestive biscuits in a sturdy freezer bag and crush to fine crumbs with a rolling pin.
   • Melt 75 g butter in a small pan, add the crumbs and stir until evenly coated.
   • Press the crumb mixture into the base and up the sides of the prepared springform to form an even layer.
   • Chill the base in the refrigerator for at least 10 minutes.
3. 3

   Frangipane filling

   • Cream 75 g salted butter with the caster sugar until light and fluffy (2–3 minutes using a mixer or food processor).
   • Beat in the eggs a little at a time, then add the ground almonds and almond extract and mix until smooth.
4. 4

   Assembly

   • Peel and slice the apples thinly just before assembling to avoid browning.
   • Arrange the apple slices over the chilled biscuit base.
   • Spread the frangipane mixture evenly over the apples and smooth the surface.
   • Sprinkle the flaked almonds over the top.
5. 5

   Baking and serving

   • Bake for 20–25 minutes until golden-brown and set.
   • Remove from the oven and cool for 15 minutes, then release the springform ring.
   • Transfer the tart (on the base) to a serving plate and serve warm with cream, crème fraîche or ice cream if desired.