Frangipane tartlets with a biscuit base

I saw a programme on telly the other day where Mary Berry made an apple frangipane tart. She used crushed digestives for the base instead of the usual pastry.  I thought that was a great idea for days when you can’t be bothered with pastry and it’s accompanying drama but you still want something crisp and crunchy around your tart.

Today was such a day.


  • 6 digestive biscuits
  • 2 tbs melted butter
  • 75g caster sugar
  • 75g butter
  • 1 tsp vanilla extract
  • a few drops of almond extract
  • 2 eggs
  • 75g ground almonds
  • A small handful of flaked almonds


Preheat the oven to 180°C. Lightly butter 4 tartlet tins (12cm)

  1. Smash the digestives up and mix in the melted butter.

    Use this to line the tartlet tins. Squash it into the nooks and crannies using a flat bottomed glass.20160324_170830 Put them in the fridge while you get on with the filling.

  2. Beat the sugar and butter until pale and fluffy. Beat in the extracts.
  3. Beat in the eggs one by one.
  4. Fold in the ground almonds.
  5. Divide the filling between the tartlet tins. 20160324_173853Scatter with flaked almonds and bake for 16-19 mins until golden and a toothpick inserted in the middle comes out clean.20160324_180024
  6. Allow to cool for 15 min before removing the tins.


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Frangipane tartlets with a biscuit base

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