Apple Frangipan Tart

Bereiding

1. 1

   verwarm de oven voor op 200C/180C Fan/Gas 6.

2. 2

   doe the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt 75 g boter in a small pan, then voeg toe the biscuit crumbs and roer tot coated with boter. 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 maak the filling.

3. 3

   room together the boter and suiker tot light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minuten. meng in the eieren, then voeg toe 75 g amandelmeel and 1 theelepel amandel extract and mix tot goed combined.

4. 4

   schil the appels, and cut thin slices of appel. Do this at the last minuut to prevent the appel going bak bruin. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and bestrooi with 50 g amandelschaafsel.

5. 5

   bak for 20-25 minuten tot goudbruin-bak bruin and set.

6. 6

   verwijder from the oven and laat to cool for 15 minuten. verwijder the sides of the tin. An easy way to do this is to stand the tin on a can of bonen and push down voorzichtig on the edges of the tin.

7. 7

   breng over the tart, with the tin base attached, to a serving plate. serveer warm with room, crème fraiche or ice room.