Apple Frangipan Tart
- total
- 0 min
- effort
- Easy
- serves
- 4
- ratings
- New
Ingredients come from PikaFresh, portioned for your table.
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See home cookedIngredients
Serves 4- Digestive biscuits175
- Butter75
- Bramley apples200
- Salted Butter75
Caster sugar75
Free-range eggs, beatenbeaten2- Ground almonds75
- Almond extract1 tsp
- Flaked almonds50
Nutrition
Not enough data
Too many ingredients are not matched to our nutrition table to give a fair estimate.
How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.
Method preview
7 steps · 0 min- 1Preheat the oven to 200C/180C Fan/Gas 6.
- 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.
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