This easy Mary Berry Apple Frangipane Tart features a buttery biscuit base topped with creamy frangipane and tender apple slices. It’s a delightful dessert that’s quick to make using common ingredients like butter and sugar. The tart’s nutty almond flavor and crispy flaked almonds make it a crowd-pleaser!
Ingredients Needed
For the tart base:
- 175g/6oz digestive biscuits (or graham crackers)
- 75g/3oz butter (or 5 tbsp)
- 200g/7oz Bramley apples (or 2 medium cooking apples)
For the frangipane filling:
- 75g/3oz butter softened (or 5 tbsp)
- 75g/3oz caster sugar (or superfine sugar)
- 2 free-range eggs, beaten (or large eggs)
- 75g/3oz ground almonds (or almond flour)
- 1 tsp almond extract
- 50g/1¾oz flaked almonds (or about ½ cup)
How To Make Apple Frangipane Tart
- Preheat the oven: Preheat to 200°C/180°C Fan/Gas 6.
- Prepare the tart base: Put 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, add the biscuit crumbs, and stir until coated. Tip into the tart tin and press over the base and sides to create an even layer. Chill in the fridge while making the filling.
- Make the frangipane filling: Cream the softened butter and caster sugar until light and fluffy (use a food processor for 2-3 minutes if preferred). Mix in the beaten eggs, then add the ground almonds and almond extract, blending until well combined.
- Prepare the apples: Peel the apples and cut them into thin slices (do this last to prevent browning). Arrange the apple slices over the biscuit base.
- Assemble and bake: Spread the frangipane filling evenly on top and level the surface. Sprinkle with flaked almonds. Bake for 20-25 minutes until golden brown and set.
- Cool and serve: Remove from the oven and let cool for 15 minutes. Carefully remove the sides of the tin (an easy method is to stand the tin on a can of beans and gently push down on the edges). Transfer the tart, with the base attached, to a serving plate. Serve warm with cream, crème fraîche, or ice cream.
Recipe Tips
- Use Cold Butter: For the biscuit base, make sure the butter is cold. This helps create a firmer texture and prevents the base from becoming too greasy.
- Chill the Base: Always chill the biscuit base in the fridge for at least 30 minutes. This helps it hold its shape while baking and prevents it from shrinking.
- Slice Apples Just Before Use: Cut the apples right before you layer them on the base to keep them fresh and prevent browning.
- Check for Doneness: Bake until the frangipane is golden-brown and set in the middle. If unsure, insert a skewer; it should come out clean.
How To Store Leftovers?
- Refrigerate: First, let the leftover Apple Frangipane Tart cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw the tart in the fridge overnight before slicing and serving.
Nutrition Facts
Serving Size: 1 slice (approx. 1/10 of the tart)
- Calories: 358
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 72mg
- Sodium: 170mg
- Potassium: 128mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Butternut Squash Soup
- Mary Berry Rock Cakes
- Mary Berry Tarte Tatin
- Mary Berry Coconut Cake Recipe
Mary Berry Apple Frangipane Tart
Description
This easy Mary Berry Apple Frangipane Tart features a buttery biscuit base topped with creamy frangipane and tender apple slices. It’s a delightful dessert that’s quick to make using common ingredients like butter and sugar. The tart’s nutty almond flavor and crispy flaked almonds make it a crowd-pleaser!
Ingredients
For the tart base:
For the frangipane filling:
Instructions
- Preheat the oven: Preheat to 200°C/180°C Fan/Gas 6.
- Prepare the tart base: Put 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, add the biscuit crumbs, and stir until coated. Tip into the tart tin and press over the base and sides to create an even layer. Chill in the fridge while making the filling.
- Make the frangipane filling: Cream the softened butter and caster sugar until light and fluffy (use a food processor for 2-3 minutes if preferred). Mix in the beaten eggs, then add the ground almonds and almond extract, blending until well combined.
- Prepare the apples: Peel the apples and cut them into thin slices (do this last to prevent browning). Arrange the apple slices over the biscuit base.
- Assemble and bake: Spread the frangipane filling evenly on top and level the surface. Sprinkle with flaked almonds. Bake for 20-25 minutes until golden brown and set.
- Cool and serve: Remove from the oven and let cool for 15 minutes. Carefully remove the sides of the tin (an easy method is to stand the tin on a can of beans and gently push down on the edges). Transfer the tart, with the base attached, to a serving plate. Serve warm with cream, crème fraîche, or ice cream.
Notes
- Use Cold Butter: For the biscuit base, make sure the butter is cold. This helps create a firmer texture and prevents the base from becoming too greasy.
- Chill the Base: Always chill the biscuit base in the fridge for at least 30 minutes. This helps it hold its shape while baking and prevents it from shrinking.
- Slice Apples Just Before Use: Cut the apples right before you layer them on the base to keep them fresh and prevent browning.
- Check for Doneness: Bake until the frangipane is golden-brown and set in the middle. If unsure, insert a skewer; it should come out clean.
Mary Berry Apple Frangipane Tart