Apple Almond Phyllo Tart

1. Preheat oven to 350 F.

2. Combine almond meal, sugar, and cinnamon in a small bowl and set aside.

3. Lightly grease a 9” cake round and place it on a cookie sheet.

4. Brown your butter. Just melt it over medium flame in a (preferably non-stick) pan. Once completely melted, lower flame to low and continue to cook until the butter starts to froth. Once the froth starts to die down you’ll see it browned (and smell totally nutty!) You’re done! Take off heat and set aside.

5. On a work surface, start with 2 phyllo sheets on top of each other. Brush browned butter all over the top (of the second sheet) of phyllo dough and sprinkle some of the almond mixture evenly over top. Repeat this process 6 times but for these layers use only one sheet of phyllo per layer. So top each additional sheet with some browned butter then some almond mixture. Then top that with the remaining phyllo sheet, and brush it with all but 2 tablespoons browned butter.

6. Take the prepared stack of phyllo dough and add it into the cake pan. Press gently into bottom and up the sides of the pan and tuck the over-hang into itself (almost like a pizza crust). Core, then slice apple about 1/8″ thick and remove any seeds. No need to peel. Arrange apple slices in spiraling layers on top of the phyllo, brushing with reserved 2 tablespoons butter and sprinkling with sugar/cinnamon between layers.

7. Bake, rotating cookie sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.