Apple Frangipane Phyllo Tart

Directions

1. Place 1 sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edge 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 egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell.
5. Halve and core apples; thinly slice widthwise. Arrange apple slices in a pinwheel pattern over filling.
6. Bake at 375° for 40-50 minutes or until apples are tender. Cover edge 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 any leftovers.