Apple Frangipane Tart

Recipe Ingredients

4 oz	113g	Neufchatel cheese - softened
3/4 cup	148g / 5.2oz	Sugar - divided
2 1/4 oz	63g	Ground almonds - (1/2 cup)
1 teaspoon	5ml	Vanilla extract
2		Egg whites
5		Frozen phyllo pastry - thawed
		Butter-flavored vegetable cooking spray
1 1/2 lbs	681g / 24oz	Granny smith apples - (3 1/2 medium)
		Peeled - cored and halved lengthwise
2 tablespoons	30ml	Warm honey

Recipe Instructions

Beat cheese at medium speed of a mixer until smooth. Add 1/2 cup sugar, ground almonds, vanilla extract, and egg whites, and beat until well blended. Set aside.

Working with 1 phyllo sheet at a time, coat each sheet with cooking spray, and fold in half crosswise, forming a 13 x 8-1/2-inch rectangle. Gently press 1 folded sheet of phyllo into a 10-inch tart pan, allowing ends to extend over edges of pan; recoat phyllo with cooking spray. Place another folded sheet of phyllo across first sheet in a crisscross design; recoat phyllo with cooking spray. Repeat procedure with remaining 3 sheets of phyllo. Decoratively crimp edges of phyllo crust, and spread cheese mixture evenly into crust.

Cut each apple half crosswise into thin slices, leaving slices stacked together to keep shape of apple half. Place 6 apple halves around edge of tart and 1 in the center of cheese mixture; sprinkle with remaining 1/4 cup sugar.  Bake at 350F for 50 minutes or until mixture is puffed and golden and apples are tender.

Source:
Cooking Light, October 1994, page 66

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