Name: Crispy Braeburn Apple and Almond Sheet Tart
Yield: 8 to 10 Servings
Ingredients: 1 1/4 cups almond flour or almond meal*; 1/4 cup sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1/4 cup plus 1 tablespoon heavy whipping cream; 8 sheets fresh phyllo pastry or frozen, thawed (each about 14x9 inches); 1/4 cup (1/2 stick) unsalted butter, melted; 2 1/2 tablespoons (about) sugar; 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices; 1/2 cup apricot preserves; 3 tablespoons water

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A rectangular apple tart with neatly lined sliced apples on a phyllo pastry base and jammy glaze.

Photo by Richard Pierce

Recipe notes

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