Using an 11cm diameter round biscuit/pastry cutter, cut out 7 rounds of shortcrust pastry and use them to fully line seven x 8cm tart shell tins sprayed with baking spray. Place these in the fridge to chill.

Preheat oven to 180C.

In a food processor add the almond flour, castor sugar, eggs, 1 tspn almond extract, butter, plain flour and brandy. Pulse together until completely mixed and a paste forms. This makes the frangipane mixture.

Divide the frangipane mixture into the seven tart shells and using a small spatula or knife but leave a small amount of frangipane to make the tart centres.

Peel and core and quarter the apples then slice very finely. Starting from the edge of the tart shell place the slices of apple curved side up into the frangipane going around the tart and overlapping each slice a little forming petals. Continue with rows gradually working into the centre of the tart. Use the biggest slices first then going down in size as you fill the tart towards to centre. When you get to the last row you may need to microwave the apple slices  for 20 seconds to make then pliable enough to bend. 

Roll the remaining frangipane into little balls and place one into the centre of each tart. Sprinkle each tart with a teaspoon of castor sugar.

Place the tart tins on a baking tray and place into the oven and cook for 35 – 40 mins until the pastry is golden and the apple is cooked.

Once cooked, allow to cool before removing from tart shells then dust with a little icing sugar.

Serve with cream.