Step 2

Put the graham crackers in a sealed freezer bag and crush them to fine crumbs with a rolling pin. Melt the butter and stir it through the crumbs until they are evenly damp.

Step 3

Tip the crumbs into a tart pan and press them over the base and up the sides with the back of a spoon, then chill the pan while you make the filling.

Step 4

Cream the softened salted butter with the superfine sugar for 2–3 minutes, until pale and fluffy.

Step 5

Beat the eggs in, then fold through the ground almonds and the almond extract until the frangipane is smooth.

Step 6

Peel the apples and slice them thinly, doing it now rather than earlier so they do not brown, and lay the slices over the chilled base.

Step 7

Spread the frangipane over the apples, level the surface and scatter the flaked almonds on top.

Step 8

Bake for 20–25 minutes, until the top is golden brown and set.

Step 9

Cool it for 15 minutes, then stand the pan on an upturned can and press gently down on the rim so the sides drop away cleanly.

Step 10

Slide the tart onto a serving plate, base and all, and serve it warm with cream, crème fraîche or ice cream.