Apple Frangipane Phyllo Tart Recipes

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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

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

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

CARAMELIZED APPLES IN PHYLLO TARTS



Caramelized Apples in Phyllo Tarts image

Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries. You can use muffin tins for the tart shells or make a single tart in a 6-inch cake pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

3 sheets of phyllo, thawed if frozen
2 teaspoons plus 1 tablespoon sugar
2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice
1/4 cup apple juice
1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo
1 tablespoon Cognac or apple juice
Pinch of ground ginger
Pinch of cinnamon
Finely chopped crystallized ginger

Steps:

  • Preheat the oven to 350 degrees. On a work surface,stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
  • Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
  • Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
  • Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
  • Divide the apples among the shells and sprinkle with crystallized ginger.

BERRY FRANGIPANE PHYLLO TART



Berry Frangipane Phyllo Tart image

Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
  • Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
  • Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
  • Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

APPLE FRANGIPANE TART



Apple Frangipane Tart image

Categories     Dairy     Dessert     Bake     Apple     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

For crust
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3 tablespoons (or more) ice water
For filling
1/4 cup (1/2 stick) unsalted butter, room temperature
4 ounces almond paste,* crumbled
1 large egg
1/3 cup all purpose flour
2 medium Golden Delicious apples, peeled, quartered, cored, sliced 1/8 inch thick
1/2 tablespoon sugar
1 tablespoon melted unsalted butter
1 tablespoon warm honey
*Almond paste is available in specialty foods stores and in the baking-products section of most supermarkets.

Steps:

  • Make crust:
  • Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor. Add butter; cut in using on/off turns until coarse crumbs form. Add 3 tablespoons water. Process until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
  • Roll out dough between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough into tart pan. Remove plastic. Fold overhanging dough in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes. (Can be prepared 1 day ahead. Cover dough and keep frozen.)
  • Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
  • Make filling:
  • Combine 1/4 cup butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
  • Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.

APPLE TART IN PHYLLO



Apple Tart in Phyllo image

Provided by Marian Burros

Categories     dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 12

5 apples, 3 1/2 to 4 pounds, peeled, cored, quartered and thinly sliced
1/2 pound dried cranberries and/or dried cherries
1 cup coarsely chopped pecans
2 teaspoons cinnamon
2 tablespoons lemon juice
6 tablespoons sugar
4 teaspoons grated lemon rind
1/2 cup finely cut candied ginger
2 tablespoons flour
16 sheets phyllo
3 tablespoons unsalted butter
1 tablespoon canola or corn oil

Steps:

  • Heat oven to 400 degrees.
  • Combine apples, dried fruits, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger and flour in a bowl and mix well.
  • Unwrap phyllo and cover with wax paper and damp towel. Keep covered when not in use to prevent drying out.
  • Heat butter and add oil.
  • Using some of the butter mixture, lightly grease a baking pan, about 12 inches by 18 inches. (The pan can be as large as the sheets of phyllo, and brands differ in size. If they are too large for the pan, trim them.)
  • Arrange 1 sheet of phyllo on bottom of pan and brush lightly with butter mixture. Repeat, buttering between sheets, using 8 sheets in all.
  • Spread apple filling evenly over phyllo and top with another sheet, brushing lightly with butter. Repeat, butter each sheet, using 8 sheets in all, brushing the top sheet with butter. Cut phyllo all the way through into 12 rectangles.
  • Bake in lower third of the oven for 25 minutes; reduce heat to 350 degrees and continue baking 25 minutes longer, until top is brown. Cool. Serve at room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 40 grams, TransFat 0 grams

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