Apple Frangipane Phyllo Tart

• 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

1. 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.
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 the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell.
5. Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling.
6. Bake at 375u0b0 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.

phyllo, butter, blanched almonds, sugar, flour, butter, salt, egg yolks, almond, apples, apple jelly

Taken from www.tasteofhome.com/recipes/apple-frangipane-phyllo-tart/ (may not work)