Apple frangipane tart recipe
 With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve. Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides. 175g/6oz digestive biscuits75g/3oz butter200g/7oz Bramley apples 175g/6oz digestive biscuits 75g/3oz butter 200g/7oz Bramley apples 75g/3oz butter, softened75g/3oz caster sugar2 free-range eggs, beaten75g/3oz ground almonds1 tsp almond extract50g/1¾oz flaked almonds 75g/3oz butter, softened 75g/3oz caster sugar 2 free-range eggs, beaten 75g/3oz ground almonds 1 tsp almond extract 50g/1¾oz flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. 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. Chill in the fridge while you make the filling.Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.Bake for 20-25 minutes until golden-brown and set.Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (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.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. 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. Chill in the fridge while you make the filling. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. 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. Chill in the fridge while you make the filling. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Bake for 20-25 minutes until golden-brown and set. Bake for 20-25 minutes until golden-brown and set. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (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.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (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.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.