Apple Frangipane Phyllo Tart Recipe

Apple Frangipane Phyllo Tart Recipe
Apple Frangipane Phyllo Tart Recipe photo by Taste of Home
Publisher Photo

Apple Frangipane Phyllo Tart Recipe

Be the first to add a review
Publisher Photo
An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.—Jessie Sarrazin, Livingston, Montana
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 10 sheets phyllo dough (14x9 inches)
  • Butter-flavored cooking spray
  • 1-1/4 cups blanched almonds
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon plus 2 teaspoons Amaretto
  • 1/8 teaspoon almond extract
  • 4 small apples, peeled
  • 2 tablespoons apple jelly, warmed

Directions

Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan.
Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell.
Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended.
Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell.
Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling.
Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Originally published as Apple Frangipane Phyllo Tart in Taste of Home Christmas Annual Annual 2013, p134

  • 10 sheets phyllo dough (14x9 inches)
  • Butter-flavored cooking spray
  • 1-1/4 cups blanched almonds
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon plus 2 teaspoons Amaretto
  • 1/8 teaspoon almond extract
  • 4 small apples, peeled
  • 2 tablespoons apple jelly, warmed
  1. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan.
  2. Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell.
  3. Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended.
  4. Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell.
  5. Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling.
  6. Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Originally published as Apple Frangipane Phyllo Tart in Taste of Home Christmas Annual Annual 2013, p134

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Frangipane Phyllo Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review