Apple Frangipan Tart

1. Preheat the oven to 200C/180C fan/gas 6.
2. Put the digestive biscuits in a large freezer bag and crush to fine crumbs with a rolling pin. Melt the butter in a small pan, stir in the crumbs until coated, then tip into the tart tin and press over the base and sides with the back of a spoon to an even layer. Chill in the fridge while you make the filling.
3. Cream the butter and caster sugar until light and fluffy, which takes 2 to 3 minutes in a food processor if you have one. Mix in the beaten eggs, then add the ground almonds and almond extract and blend until well combined.
4. Peel and thinly slice the apples at the last minute to stop them browning, then arrange the slices over the biscuit base.
5. Spread the frangipane evenly on top, level the surface, and scatter with the flaked almonds.
6. Bake for 20 to 25 minutes until golden-brown and set.
7. Leave to cool for 15 minutes, then remove the sides of the tin; standing it on a can of beans and gently pushing the edges down makes this easy.
8. Transfer to a serving plate and serve warm with cream, crème fraîche or ice cream.

Tips from the ZestyPlate Kitchen

• Press the biscuit base down firmly and give it a good chill, so it holds together when you slice into the tart.
• Slice the apples just before they go in and stick with tart Bramleys; their sharpness balances the rich frangipane.
• Leave a little room rather than overfilling, as the frangipane rises as it bakes.
• To unmould it cleanly, stand the tin on a can and gently ease the sides down.