1Roll out chilled shortcrust pastry on a floured surface then transfer to a tart tin. Press the pastry up the sides of the tin and prick the bottom of the pastry with a fork then chill in the fridge for about 30 minutes.
2Pre-heat the oven to 180°C / 160°C fan assisted.
3Crumple a sheet of parchment paper and place on top of the pastry. Pour in baking beads or dried beans or rice, then blind bake in pre-heated oven for 10 minutes.
4Lift out the parchment paper with the baking beads and trim away the excess pastry with a sharp knife then return to the oven and bake until golden, about 7 minutes.
5Leave to cool in the tart tin on a wire rack.
6For the frangipane filling, place the butter, sugar, eggs and almond extract into a large bowl. Mix with an electric mixer until smooth, then add the ground almonds and mix well to combine. Set aside until needed.
7To prepare the apples, remove the cores with an apple corer then cut the apples in half. Place the halves on a cutting board, cut side down, and thinly slice with a sharp knife. Keep apple slices from browning in a bowl of water with a squeeze of lemon juice while you cut the remaining apples.
8To assemble the tart, spoon the prepared frangipane filling into the baked crust and smooth with a spatula or back of a large spoon.
9Starting with the larger slices of apple and working your way to the smaller ones, arrange the apple slices standing up with the skin upwards each slice overlapping the last, and resting against the pastry working your way round and round until you’ve filled the tart and it resembles the overlapping petals of a rose. (Make sure to dry the apple slices on kitchen towel as you add them to the tart).
10Loosely cover the tart crust with pieces of tinfoil to stop it from burning then return to the oven at 180°C / 160°C fan and bake until the frangipane is baked through, 40-45 minutes.
11Leave tart to cool in the tin on a wire rack.
12Serve warm or cold with a dusting of icing sugar and scoop of ice-cream or dollop of cream.