Sometimes there isn't the time or inclination to make pastry and crushing a few biscuits to make a tart case is perfect. Anyway, who doesn't love bashing biscuits with a rolling pin.......
This is a luscious tart, easy to make and you'll be sure to go back for another slice.
175g digestive biscuits
75g butter
200g Bramley apples
lemon juice
For the frangipane filling:
75g butter, softened
75g caster sugar
2 free-range eggs, beaten
75g ground almonds
1 tsp almond extract
50g flaked almonds
You will need: 20cm fluted loose-base round tin
1. Preheat the oven to 200°C.
2. Place the biscuits into a large jug and using the end of a rolling pin crush until fine crumbs.
3. Melt the butter in a small basin in the microwave, pour onto the crushed digestives, mix to coat the biscuits and tip into the tart tin. Press the crumbs evenly over the base and sides of the tart tin. Place in the fridge to chill.
4. Add the butter and sugar to a bowl and mix until light and fluffy. Mix in the eggs, now add the ground almonds and almond extract mix until well combined.
5. Peel and core the apples, cut into thin slices. Add a squeeze of lemon juice to help prevent browning. Arrange the slices over the biscuit base. Dollop the frangipane filling onto the apple slices and spread evenly. Sprinkle with the flaked almonds.
Bake for 20-25 minutes until golden and set.
You may like:
Apple Ginger Cakes with lemon icing
Nora's Apple Pie
Blackberry and Apple Crumble Tart
