Strawberry and Almond Phyllo Tart
Fresh strawberries, nutty almond, and crispy phyllo pastry make this delicious tart and it's also very light. An ideal dessert to end the meal.
phyllo (filo) pastry sheets
Preheat the oven to 375℉ (190℃).
In a food processor, add the almonds, flour, brown sugar and butter. Process until the almonds are finely ground and the mixture is well mixed. Stir in the egg until well blended. Set aside.
Place one phyllo pastry onto a cutting board or working surface. Coat with some cooking spray or brush with some melted butter.
Lay the second sheet over, and brush with more butter or coat with more cooking spray. Cut the 2 phyllo pastries into 4 equal parts. Stack two of them together to get 2 4-sheet pastry rectangular.
Spread half of the almond mixture evenly on each of the pastry, leaving about 1-inch border. Arrange the strawberry slices over the almond mixture.
Fold the edges to form two open packages. Drizzle with maple syrup or sprinkle sugar over each tart.
Bake for 20 to 25 minutes until the pastries are golden and start to become brown. Serve warm or at room temperature with maple syrup if desired.