Nana's Apple Frangipan Tart

There are some recipes that feel less like a list of ingredients and more like a warm hug. This Apple Frangipan Tart is one of those for me. It’s a dessert that has graced our family table for as long as I can remember, a humble yet show-stopping treat that my Nana would whip up when we all came to visit. It’s the perfect marriage of a buttery biscuit base, sweet, soft apples, and a rich, nutty frangipane topping. It might sound fancy, but I promise you, it’s wonderfully simple to make.

You'll Need:

• 200g digestive biscuits (or any plain sweet biscuit)
• 100g butter, melted, plus extra for greasing
• 100g soft butter
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tsp almond extract (the secret weapon!)
• 2-3 eating apples (I like Bramley or Granny Smith)
• A handful of flaked almonds
• Cream, crème fraiche, or ice cream, to serve

Let's Make It:

First, preheat your oven to 200C/180C Fan/Gas 6 and lightly grease a loose-bottomed tart tin. Now for the fun part! Pop the biscuits into a large freezer bag, seal it tightly, and bash them with a rolling pin until you have fine, even crumbs. It’s a brilliant way to let off a little steam! Stir these crumbs into the 100g of melted butter until they’re all coated and look like wet sand. Tip them into your tin and press down firmly with the back of a spoon to create an even base. Pop this in the fridge to set while you make the magic happen.

For the frangipane, cream together the soft butter and sugar until it’s pale and fluffy. I use my trusty hand mixer, but a food processor works a treat too if you have one. Beat in the eggs one at a time, then gently fold in the ground almonds and that glorious almond extract. The smell alone will transport you.

Now, quickly peel and thinly slice your apples. Arranging them over the chilled biscuit base is my favourite step – you can get a little artistic! Spoon the frangipane mixture over the apples, smooth it out, and sprinkle generously with flaked almonds.

Bake for 20-25 minutes, until it’s a beautiful golden brown and feels firm to the touch. Let it cool in the tin for about 15 minutes – this is crucial so it doesn’t fall apart! My Nana’s genius tip for removing the tin is to stand it on an old baked bean can and gently push the sides down. Serve it warm, with a generous dollop of cold cream melting into it. I hope it becomes a favourite in your home, too.