-
1
Remove any stems from figs.
-
2
In a saucepan combine figs with remaining filling ingredients and simmer, covered, 20 minutes, or until very tender.
-
3
Transfer mixture to a food processor and blend until smooth.
-
4
Brush a 9-inch-square or 10-inch round tart pan with a removable fluted rim with some butter.
-
5
On a work surface arrange 1 sheet phyllo with a short side facing you and brush with some butter, On it layer 3 more sheets phyllo and more butter in same manner and line pan, pressing phyllo into pan with fingertips and leaving short sides overhanging.
-
6
Repeat layering procedure with remaining phyllo and some of remaining butter and arrange in pan at a 90-degree angle to the first lining, easing to fit.
-
7
Put pan on a baking sheet and roll overhanging edges under loosely (outside the pan) to form a decorative edge.
-
8
Brush edge with remaining butter and spread fig mixture evenly on bottom.
-
9
Preheat oven to 350F.
-
10
Peel, quarter, and core apples and cut each quarter in 3 or 4 wedges.
-
11
Arrange apple wedges over fig mixture in decorative pattern and sprinkle with granulated sugar.
-
12
Bake tart in middle of oven 40 minutes.
-
13
In a small bowl stir together yogurt and egg.
-
14
Remove tart from oven and increase oven temperature to 475F.
-
15
Pour yogurt mixture over apples and cover edge of tart with foil.
-
16
Return tart to oven and bake 15 minutes, or until apples begin to brown.
-
17
Cool tart in pan on a rack 30 minutes and sprinkle with almonds and confectioners' sugar.
