Apple Frangipane Tart

Steps

1. Preheat your oven to 200°C (or 180°C for fan ovens, Gas Mark 6).
2. Place digestive biscuits in a large resealable bag and crush them into fine crumbs using a rolling pin.
3. Melt butter in a small saucepan, then mix in the biscuit crumbs until they are fully coated.
4. Pour the crumb mixture into a tart tin, pressing it evenly across the base and sides with the back of a spoon. Chill in the refrigerator while preparing the filling.
5. In a bowl or food processor, cream together salted butter and caster sugar until light and fluffy (about 2-3 minutes).
6. Incorporate the beaten eggs, then add ground almonds and almond extract, blending until thoroughly mixed.
7. Peel and thinly slice the Bramley apples, arranging the slices over the biscuit base.
8. Evenly spread the frangipane filling over the apple slices and sprinkle with flaked almonds.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown and set.
10. Remove from the oven and allow to cool for 15 minutes. Carefully remove the sides of the tart tin by placing the tin on a can and gently pushing down.
11. Transfer the tart (with the base still attached) to a serving plate and enjoy warm with cream, crème fraîche, or ice cream.