Instruction

• 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