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)
- 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. Put them in the fridge while you get on with the filling.
- Beat the sugar and butter until pale and fluffy. Beat in the extracts.
- Beat in the eggs one by one.
- Fold in the ground almonds.
- Divide the filling between the tartlet tins. Scatter with flaked almonds and bake for 16-19 mins until golden and a toothpick inserted in the middle comes out clean.
- Allow to cool for 15 min before removing the tins.