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Categories:Viewed: 65 - Published at: 6 years ago
Ingredients
- 4 tablespoons unsalted butter, melted
- 4 sheets phyllo dough, thawed, if frozen
- 2/3 cups blanched almonds
- 1/2 cup sugar, plus extra for phyllo
- 1 large egg, beaten lightly
- 1 egg yolk
- 1/8 teaspoon almond extract
- 1/2 cup red currant jelly, melted
- 1 1/2 pints small strawberries, hulled (if large, halve lengthwise)
Method
- Preheat oven to 375 degrees F.
- Brush a 14 by 1/2-inch rectangular tart pan with removable bottom with some butter.
- On a work surface arrange 1 phyllo sheet with the short side facing you, brush with some butter and sprinkle with sugar.
- Repeat layering procedure with remaining phyllo, buttering and sprinkling sugar with each layer.
- Cut sheets vertically in half and place one on top of the other.
- Place into prepared tart pan and press phyllo into pan with fingertips.
- Trim excess dough to 1/2-inch around.
- Fold edges back into the pan, to form a decorative edge.
- Brush edge with remaining butter.
- In a food processor blend the almonds and the sugar until a powder is formed, add the egg, yolk, and almond extract, and blend the mixture until it is combined well.
- Spoon the frangipane (it will be very thick) onto the phyllo, spread it carefully over the bottom.
- Bake for 10 minutes, rotate pan and bake for additional 10 minutes or until the frangipane is puffed and golden.
- Cool completely on a cooling rack, making sure the frangipane is cooled completely.
- Carefully remove tart from pan.
- Brush top of frangipane with some of the melted currant jelly and arrange the strawberries decoratively over the top.
- Brush with remaining jelly to glaze.
- Refrigerate until ready to serve.
