4 T 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)
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.
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