Apple Frangipan Tart
A british dessert recipe imported from TheMealDB for the public beta catalog.
Ingredients
Scale the list for the number of people at your table.
- 175 g/6oz digestive biscuits
- 75 g/3oz butter
- 200 g/7oz Bramley apples
- 75 g/3oz Salted Butter
- 75 g/3oz caster sugar
- 2 free-range eggs, beaten
- 75 g/3oz ground almonds
- 1 tsp almond extract
- 50 g/1¾oz flaked almonds
Steps
- 1Preheat the oven to 200C/180C Fan/Gas 6. Gather and measure ingredients before you start.
- 2Put 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.
- 3Cream 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.
- 4Peel 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.
Saved changes
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- v2
Clarified the first cooking step for seed catalog readability.
Jonas Seed Kitchen · current version
- v1
Imported from TheMealDB.
Jonas Seed Kitchen
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Latest saved change 2 was saved on Jul 3, 2026.
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