Freeze-to-Bake Dessert & Treat Generator
Discover sweet treats and desserts that you can prepare ahead, freeze, and enjoy freshly baked anytime!
Apple Frangipan Tart
Ingredients
Cooking Instructions
Freezing Guide
What You'll Need:
- 175g/6oz digestive biscuits
- 75g/3oz butter
- 200g/7oz Bramley apples
- 75g/3oz Salted Butter
- 75g/3oz caster sugar
- 2 free-range eggs, beaten
- 75g/3oz ground almonds
- 1 tsp almond extract
- 50g/1¾oz flaked almonds
Cooking Instructions:
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.
3
Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.
4
Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.
5
Bake for 20-25 minutes until golden-brown and set.
6
Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.
7
Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.
Pro Tips:
- Use freezer-safe containers or bags that seal tightly to prevent freezer burn.
- Label your frozen treats with name, date, and basic reheating instructions.
- For fruit pies, add 1-2 tablespoons of cornstarch to the filling to absorb excess moisture during freezing and baking.
- Use metal or disposable pie pans when freezing pies - glass can shatter when going from freezer to hot oven.
- Consider freezing in individual portions for easier thawing and quicker servings.
Freeze-to-Bake Instructions
Preparation for Freezing:
1
Prepare the recipe as directed up to the point of baking.
2
For unbaked pie/tart: Assemble the pie in a metal or disposable pie pan.
3
Wrap tightly with plastic wrap, then aluminum foil.
4
For best results with fruit fillings, add an extra tablespoon of cornstarch or flour to help absorb excess moisture.
5
Label with name, date, and baking instructions. Freeze for up to 3 months.
Baking From Frozen:
1
Do not thaw before baking.
2
Preheat oven to 425°F (220°C).
3
Remove wrapping and place frozen pie directly in the oven.
4
Bake for 15 minutes, then reduce to 350°F (175°C) and bake until crust is golden and filling is bubbly (about 45-60 minutes).
Storage Information:
- Storage Time: Up to 3 months
- Portion Size: 8-12 servings
- Thawing Time: Do not thaw (bake from frozen, add 15-20 minutes to baking time)
Freeze-to-Bake Dessert Planning Tips
Why Make Freeze-to-Bake Desserts?
- Have homemade desserts ready to bake for unexpected guests
- Save time when preparing for parties and gatherings
- Enjoy freshly baked treats without the full prep time
- Perfect for holiday planning - prepare now, bake later
- Reduce food waste by freezing ingredients before they expire
Best Desserts for Freezing
- Cookie dough - Freeze in balls for fresh-baked cookies anytime
- Fruit pies - Freeze unbaked for best results
- Quick breads & muffins - Freeze batter or baked goods
- Brownies & bar cookies - Freeze whole or pre-cut
- Cake layers - Freeze unfrosted for best quality