Medel
Apple Frangipan Tart
A buttery digestive biscuit crust gives way to silken almond cream and tender apple slices in this elegant tart—the frangipane becomes golden and set in the oven while the fruit softens just enough to meld with the nutty filling. Topped with flaked almonds for a gentle crunch, it's the kind of sophisticated dessert that tastes far more impressive than it actually is to make.
⏱️55 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat the oven to 200°C (180°C fan/Gas 6).
- 2Crush the digestive biscuits into fine crumbs using a rolling pin. Melt the butter, add the crumbs and stir until coated. Press the mixture evenly over the base and sides of a tart tin. Chill in the fridge.
- 3Cream the butter and caster sugar together 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. Blend until well combined.
- 4Peel and thinly slice the apples. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top, level the surface, and sprinkle with flaked almonds.
- 5Bake for 20-25 minutes until golden-brown and set.
- 6Remove from the oven and cool for 15 minutes. Remove the tin sides.
- 7Transfer the tart to a serving plate and serve warm with cream, crème fraîche, or ice cream.