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Apple Frangipane Phyllo Tart

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
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    16 servings


  • 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


  • 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
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.

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