Apple Frangipan Tart

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 Beurre in a small pan, then Ajouter the biscuit crumbs and Remuer until coated with Beurre

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.

Crème together the Beurre and Sucre until light and fluffy

You can do this in a food processor if you have one

Process for 2-3 minutes

Mélanger in the Œufs, then Ajouter the ground almonds and almond extract and blend until well combined.

Éplucher the apples, and Couper thin slices of apple

Do this at the last minute to prevent the apple going brown

Arrange the slices over the biscuit base

Étaler the frangipane filling evenly on top

Level the surface and sprinkle with the flaked almonds.

Cuire au four for 20-25 minutes until golden-brown and set.

Retirer from the oven and leave to cool for 15 minutes

Retirer the sides of the tin

An easy way to do this is to stand the tin on a can of Haricots and push down gently on the edges of the tin.

Transfer the tart, with the tin base attached, to a serving plate

Servir warm with Crème, crème fraiche or ice Crème.