Active time: 15 minutes Total time: 35 minutes
Paper-thin sheets of phyllo dough are filled with a frangipane-like mixture and baked until the pastry is irresistibly crispy and the filling is firm but creamy. The orange topping adds a burst of fresh flavor. Be sure to thaw the phyllo dough in the refrigerator overnight, as proper thawing makes the delicate sheets much easier to handle.
Sunshine Almond and Orange Tarts
- 2/3 cup (75g) slivered almonds
- 6 tablespoons (75g) sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 6 (14-by-9-inch) sheets frozen phyllo dough, thawed
- 2 navel oranges (220g each)
Preheat oven to 375°F (190ºC).
Spread almonds onto a large rimmed baking sheet lined with parchment paper. Bake until toasted and golden brown, 4–6 minutes. Cool almonds to room temperature.
Place almonds, sugar, and salt in a food processor; pulse until very finely ground. Add vanilla and process to combine. Add egg and pulse until well blended.
Arrange 1 phyllo sheet on a work surface and coat with cooking spray. Fold sheet in half crosswise to form a 7-by-9-inch rectangle; coat top with cooking spray. Fold and crimp edges of phyllo to form a 5-inch circle. Place phyllo circle on a baking sheet lined with parchment paper. Repeat process with remaining phyllo sheets.
Spread about 1 1/2 tablespoons of the almond mixture in the center of each phyllo circle. Bake until lightly browned, 12–15 minutes. Cool slightly.
Cut off peel and white pith from oranges. Cut crosswise into thin slices and arrange atop tarts.
Serves: 6 | Serving Size: 1 tart
Nutrition (per serving): Calories: 197; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 31mg; Sodium: 99mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 17g; Protein 5g
Nutrition Bonus: Potassium: 199mg; Iron: 6%; Vitamin A: 3%; Vitamin C: 46%; Calcium: 6%