Apple Frangipane Phyllo Tart

Name: Apple Frangipane Phyllo Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16 servings.
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 large egg yolks; 1 tablespoon plus 2 teaspoons amaretto; 1/8 teaspoon almond extract; 4 small apples, peeled; 2 tablespoons apple jelly, warmed

TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD: 16 servings.

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

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 large egg yolks
1 tablespoon plus 2 teaspoons amaretto
1/8 teaspoon almond extract
4 small apples, peeled
2 tablespoons apple jelly, warmed

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.

Nutrition Facts

1 piece: 175 calories, 9g fat (2g saturated fat), 38mg cholesterol, 91mg sodium, 20g carbohydrate (9g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.