I don't fully buy into the idea of carb-loading before a race, but I figured that the night prior to a 5K run is an excellent excuse to make an apple frangipane tart.
Quoting from my Cooking Light cookbook, frangipane is "an almond-flavored filling made from eggs, butter, sugar, and ground almonds. When baked, the frangipane puffs up and sets around the apples."
I used the filling recipe from Cooking Light, which replaced the butter with low-fat cream cheese. (If you want the recipe, I see that someone has copied it here.) But I made my own crust, a shortbread kind, rather than the phyllo crust that the recipe called for. I find phyllo to be a hassle to work with, and I would probably end up wasting the phyllo sheets that were left over.
The tart turned out beautifully! The frangipane looked skimpy to start with, but puffed up high just as it should. The apples are tender but still tart. The almond and vanilla flavors are ultra-concentrated. The ground almonds add a rich texture and pair well with the shortbread crust. Next time I make this, I will try using pears.
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