Apple Frangipane Tart
A buttery biscuit base topped with tender Bramley apple slices and a golden almond frangipane filling. Perfect served warm with cream or ice cream for an indulgent dessert.
Ingredients
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digestive biscuitsโ 175 g 21.9 pcs
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butterโ 75 g ๐ง 78.9 ml ๐ฅ 5โ tbsp
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Salted Butterโ 75 g ๐ง 78.9 ml ๐ฅ 5โ tbsp
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ground almondsโ 75 g 50 pcs
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caster sugarโ 75 g ๐ง 88.2 ml ๐ฅ 6 tbsp
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flaked almondsโ 50 g 33โ pcs
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free-range eggs, beatenโ 100 g 2 pcs
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Bramley applesโ 200 g ๐ 1โ pcs
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almond extractโ 4.3 g ๐ง 4.9 ml ๐ฅ 1 tsp
Total nutrition
3035 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 200ยฐC/180ยฐC Fan/Gas 6. Place the digestive biscuits (175g) in a large resealable freezer bag and bash with a rolling pin until you have fine crumbs. Melt 75g butter in a small pan, add the crumbs and stir until evenly coated. Tip the mixture into a tart tin and press firmly over the base and sides with the back of a spoon to form an even layer. Chill in the fridge while you prepare the filling.
- Beat together 75g salted butter and 75g caster sugar until light and fluffy โ this can be done in a food processor for 2โ3 minutes. Mix in 2 beaten eggs, then fold in 75g ground almonds and 1 tsp almond extract, blending until well combined.
- Peel the Bramley apples (200g) and cut into thin slices just before assembling to prevent browning. Arrange the slices over the chilled biscuit base, then spread the frangipane filling evenly on top. Smooth the surface and scatter over 50g flaked almonds.
- Bake for 20โ25 minutes until golden-brown and set. Remove from the oven and allow to cool for 15 minutes. To release the tart, stand the tin on a tall can and gently press down on the edges. Transfer the tart, with the tin base still attached, to a serving plate and serve warm with cream, crรจme fraรฎche or ice cream.
Source:
TheMealDB
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