Name: Apple Frangipane Phyllo Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apple Frangipane Phyllo Tart

1. 10 sheets phyllo dough (14x9 inches) -

2. Butter-flavored cooking spray -

3. 1-1/4 cups blanched almonds -

4. 1/3 cup sugar -

5. 2 tablespoons all-purpose flour -

6. 2 tablespoons butter, softened -

7. 1/8 teaspoon salt -

8. 3 large egg yolks -

9. 1 tablespoon plus 2 teaspoons amaretto -

10. 1/8 teaspoon almond extract -

11. 4 small apples, peeled -

12. 2 tablespoons apple jelly, warmed -

How to cook deliciously - Apple Frangipane Phyllo Tart

1. Stage

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. Stage

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. Stage

Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended.

4. Stage

Add egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell.

5. Stage

Halve and core apples; thinly slice widthwise. Arrange apple slices in a pinwheel pattern over filling.

6. Stage

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.