Apple Frangipan Tart

Instructions

1- Preheat the oven to 200C/180C Fan/Gas 6.

2- Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.

3- Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter.

4- Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer.

5- Chill in the fridge while you make the filling.

6- Cream together the butter and sugar until light and fluffy.

7- You can do this in a food processor if you have one.

8- Process for 2-3 minutes.

9- Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.

10- Peel the apples, and cut thin slices of apple.

11- Do this at the last minute to prevent the apple going brown.

12- Arrange the slices over the biscuit base.

13- Spread the frangipane filling evenly on top.

14- Level the surface and sprinkle with the flaked almonds.

15- Bake for 20-25 minutes until golden-brown and set.

16- Remove from the oven and leave to cool for 15 minutes.

17- Remove the sides of the tin.

18- An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.

19- Transfer the tart, with the tin base attached, to a serving plate.

20- Serve warm with cream, crème fraiche or ice cream.