8 Serves
55 Mins
Preheat your oven to 200°C.
Place the digestive biscuits into a freezer bag and crush them into fine crumbs using a rolling pin.
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AmericanVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
131 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
456 mg / 1,250 mgPotassium
796 mg / 4,700 mgSodium
676 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
7 g / 28 gSugar
34 g / 50 gSaturated Fat
16 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Melt the butter in a saucepan, then stir in the biscuit crumbs until thoroughly combined.
Press the crumb mixture firmly into the base and sides of the tart tin to create an even layer, then chill in the freezer.
In a food processor, cream together the butter and caster sugar until light and fluffy, then mix in the eggs, ground almonds, and almond extract.
Peel the apples and slice them thinly, then arrange the slices over the chilled biscuit base.
Spread the frangipane filling evenly over the apples and sprinkle with flaked almonds.
Bake for 20-25 minutes until golden-brown, then allow to cool for 15 minutes before serving.
9
g61
g17
g
American