Apple Frangipan Tart
Make Apple Frangipan Tart once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the British tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 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 /10.75oz 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.
Tips for the best Apple Frangipan Tart
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Apple Frangipan Tart recipe medium to make?
It is rated medium: 9 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for /6oz digestive biscuits?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Apple Frangipan Tart ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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