APPLE FRANGIPANE PHYLLO TART

Apple Frangipane Phyllo Tart image

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

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges