Apple & Cinnamon Frangipane Tart

Tart Base
150g Plain Flour
100g Butter Cold
50g Light Brown Caster Sugar
100g Softened Butter
100g Light Brown Caster Sugar
100g Ground Almonds
10g Self Raising Flour
2  Whole Eggs
1 Large or 2 Medium Dessert Apples
1 tbsp Light Brown Caster Sugar
1 tsp Cinnamon 
Preheat the oven to 170 deg Fan assisted
1 x 8inch Cake tin
Combine the Tart Base ingredients together until they resemble Breadcrumbs.
Press the breadcrumbs into an 8inch spring-form tin until firm to the touch.
Beat together the Butter and Caster Sugar from the Frangipane ingredients for around 4 minutes, until well combined.
Add to this mixture the Ground Almonds, S/r Flour and the 2 Eggs until well combined.
Place the Frangipane mixture on top of the firm Tart Base.
Slice and core the Apple(s) and place on top of the Frangipane mixture.
Combine together the Light Brown Caster Sugar & Cinnamon and using a mini Tea Strainer dust the top of the tart with some of this sugar mix. The remainder can be stored in a tight jar for next time.
Place the Tart on a baking sheet on the middle shelf of the oven and bake 170 deg Fan Assisted oven for around 35 – 40 mins or until the Tart is Cooked.
Serve hot from the oven with Ice cream/Fresh Cream or just on it’s own.
Note: The Tart is very crumbly when still hot, but firms up once it has cooled down.
Happy Baking

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