Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Apple Almond Tart
This apple almond tart combines a crisp biscuit crust with sweet-tart Bramley apples and a soft almond frangipane filling. It is straightforward to prep and bakes into an elegant dessert that still feels homey.
Serve it warm or at room temperature with cream, crème fraîche, or vanilla ice cream. It keeps well for next-day slices and works equally well for family dinners or weekend baking.
Method
20m35m55m
- Heat the oven to 180°C fan (200°C conventional). Lightly grease a loose-bottomed 23cm tart tin.
- Mix the crushed digestive biscuits with 75g melted butter until evenly coated. Press firmly over the base and up the sides of the tin, then chill for 10 minutes.
- Beat 75g softened butter with caster sugar until pale and fluffy, then beat in the eggs a little at a time.
- Fold in the ground almonds and almond extract to make a smooth frangipane filling.
- Arrange the sliced apples over the chilled base, spoon over the frangipane, level the top, and scatter with flaked almonds.
- Bake for 30-35 minutes until golden and set in the centre. Cool for 10-15 minutes before slicing and serving.
Ingredients
- 2 large Bramley Apple peeled, cored and thinly sliced
- 2 Egg beaten
- 1 tsp Almond Extract
- 75g Caster Sugar
- 125g Ground almonds
- 150g Unsalted butter 75g melted, 75g softened
- 180g Digestive Biscuit crushed to fine crumbs
- 25g Flaked Almonds for topping
Notes
If your apples are very juicy, pat the slices dry before layering to keep the base crisp.
For cleaner slices, let the tart cool fully before removing from the tin.
Store covered at room temperature for up to 1 day or refrigerate for up to 3 days.
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