Apple Almond Tart

The is a really easy tart to make and has great flavour.  I really liked the almond base on this, almost like having some marzipan on the bottom, but not as sweet.  This would be a great dessert for upcoming Thanksgiving!  From Food and Drink winter 2013.  Pastries with flaky crusts such as pies and tarts, tend to be laden with fat and calories.  While phyllo can also supply a wallop of fat (due to each sheet being well buttered) using egg whites instead can trim hundreds of calories from the dessert.  Use the same technique with phyllo for savoury pastries as well.

1/2 cup natural almonds
1/3 cup granulated sugar
3 tbsp butter
Pinch salt
1 large egg
1 large egg yolk
1 tbsp amaretto or almond liqueur
1/2 tsp pure almond extract
Vegetable oil cooking spray
4 phyllo pastry sheets, thawed overnight in refrigerator
1 egg white
2 golden delicious apples, peeled, cored and cut into 1/4 inch slices tossed with 1 tbsp fresh lemon juice
2 tbsp apricot jam

1. Preheat oven to 350F.
2. Pulse almonds with 2 tbsp sugar in a food processor until finely ground.  Add butter, remaining sugar and salt to almond mixture and process until well mixed.  Whisk together egg, egg yolk, liqueur and extract in a small bowl and add to almond mixture, processing until combined well.
3. Prepare a 10 or 11 inch tart pan with removable bottom by spraying with nonstick vegetable oil spray.  Place 1 sheet of phyllo dough in the tart pan and press into sides of the pan.  Tuck edges down towards bottom so that they will not burn during baking.  Keep remainder covered with a damp towel to prevent drying.  Brush sheet with egg white.  Repeat with each of phyllo, criss-crossing to give length to all sides and covering any holes in phyllo.  Brush each layer with egg white.
4. Spread almond mixture over prepared phyllo, making sure that filling is evenly spread.  Place apple slices in concentric circles (may be slightly overlapping).  Using scissor, trim excess phyllo so that the phyllo is even with the top of the tart pan.  Bake for 45 to 50 minutes or until apples are tender and crust is golden.  Just before removing tart from the oven, melt jam in small sacuepan over medium-low heat, about 5 minutes; strain.  Brush tart, both top and crush with apricot jam.

Serves 8

Per serving

Calories 203

Carb 23 g

Fibre 2 g

Protein 4 g

Total fat 10 g

Saturated fat 3 g

Sodium 90 mg