Step 2

Cream together the softened salted butter and sugar until light and fluffy, about 2–3 minutes. Mix in the eggs, then fold in the ground almonds and almond extract until well combined.

Step 3

Peel the apples and cut into thin slices at the last minute to prevent browning. Arrange over the biscuit base.

Step 4

Spread the frangipane filling evenly over the apples. Sprinkle with flaked almonds. Bake for 20–25 minutes until golden brown and set.

Step 5

Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin and transfer to a serving plate. Serve warm with cream, crème fraîche or ice cream.