I love this dessert. The best apple to use is a Gala and since they are in abundance this time of year, it should be incentive to go and get some to make this dessert. Right?

Crust

• 8 sheets of phyllo pastry, thawed
•  1/4 cup butter, melted
•  2 1/2 tbsp. sugar
•  3-4 Gala apples, peeled, halved, cored and cut into thin slices
•  1/2 cup peach preserves
•  3 tbsp. water

Position rack in center of the preheated 350 degree oven. Line a baking sheet with parchment paper.

Stack the phyllo sheets with plastic wrap and then a damp kitchen towel so they don’t dry out. Place a phylo sheet, one at a time, on the baking sheet and brush with the melted butter. Sprinkle lightly with the sugar and continue with the second one, repeating until all are prepared in the same way.

Almond Cream

This should be made before the phyllo gets started because it has to be chilled for a few hours.

• 1 1/4 cup almond flour (ground almonds)
•  1/4 cup sugar
•  1 large egg
•  1/2 tsp. vanilla
•  pinch of salt
•  1/4 cup plus 1 tbsp. heavy whipping cream

Whisk the flour and sugar together in a medium size bowl. Whisk together the egg, vanilla in another bowl. Whisk one half the almond mixture into the egg. Whisk in the whipping cream, then fold in the remaining almond mixture. Cover with foil and chill at least 4 hours.

Spoon dollops of the cream evenly over the phyllo, leaving 1/2 inch border all around. Carefully, closely space the slices around the tart on top of the cream. Bake for about 40 minutes until the apples are tender, custard has set and the crust is golden.

Not done yet, but close.

Combine the preserves and water in a small saucepan. Bring to a simmer, stirring until melted. Brush this over the apples and tart edges.

Cut in slices and serve. Adding a dollop of whipped cream wouldn’t hurt anyone, except the left hip. Alright, add two, and then the right hip will be happy.

Enjoy! This is truly yummy.