Fig And Apple Phyllo Tart

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an 8-ounce package dried Calimyrna figs (about 1 cup)

3/4 cup apple juice

1/2 cup sugar

3/4 stick (6 tablespoons) unsalted butter, melted

8 sheets phyllo dough, thawed if frozen

4 medium Empire, Winesap, or Jonagold apples (about 2 pounds)

1/3 cup granulated sugar

1/2 cup vanilla yogurt

1 large egg, beaten lightly

2 tablespoons natural almonds, toasted and chopped

confectioners' sugar for sprinkling

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