Instructions: Beat the cheese at medium speed of a mixer until smooth. Add 1.2 cup sugar, ground almonds, vanilla extract, and egg whites, and beat until well blended. Set Aside.

Working with 1 phyllo sheet at a time, coat each sheet with cooking spray, and fold in half crosswise, forming a 13x8 1/2- inch rectangle. Gently press 1 folded sheet of phyllo into a 10-inch tart pan, allowing ends to extend over edges of pan; recoat phyllo with cooking spray. Place another folded sheet of phyllo across the first sheet in a crisscross design; recoat phyllo with cooking spray. Repeat procedure with remaining sheets.

Decoratively crimp edges of phyllo crust, and spread cheese mixture evenly into crust.

Cut each apple half crosswise into thin slices, leaving slices stacked together to keep shape of apple half. Place 6 apple halves around edge of tart and 1 in the center of cheese mixture; sprinkle with remaining 1/4 cup sugar. Bake at 350 for 50 minutes or until mixture is puffed and golden and apples are tender. Brush with honey.

NOTES : Frangipane is an almond-flavored filling made from eggs, butter, sugar, and ground almonds. We lightened the traditional version by replacing the butter with light cream cheese and ommitting the egg yolks. When baked, the frangipane puffs up and sets around the apples.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.