A buttery British tart with a biscuit base, almond frangipane and slices of Bramley apple, baked golden and finished with flaked almonds — lovely warm with cream.
- 175g/6oz Digestive Biscuits
- 75g/3oz Butter
- 200g/7oz Bramley Apples
- 75g/3oz Salted Butter
- 75g/3oz Caster Sugar
- 2 Free-Range Eggs, Beaten
- 75g/3oz Ground Almonds
- 1 tsp Almond Extract
- 50g/1¾oz Flaked Almonds
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Tart Baking FruityVideo
Preparation
- Preheat the oven to 200C/180C fan/gas 6.
- Put the digestive biscuits in a large freezer bag and crush to fine crumbs with a rolling pin. Melt the butter in a small pan, stir in the crumbs until coated, then tip into the tart tin and press over the base and sides with the back of a spoon to an even layer. Chill in the fridge while you make the filling.
- Cream the butter and caster sugar until light and fluffy — 2–3 minutes in a food processor if you have one. Mix in the beaten eggs, then add the ground almonds and almond extract and blend until well combined.
- Peel and thinly slice the apples at the last minute to stop them browning, then arrange the slices over the biscuit base.
- Spread the frangipane evenly on top, level the surface, and scatter with the flaked almonds.
- Bake for 20–25 minutes until golden-brown and set.
- Leave to cool for 15 minutes, then remove the sides of the tin — standing it on a can of beans and gently pushing the edges down makes this easy.
- Transfer to a serving plate and serve warm with cream, crème fraîche or ice cream.
