Strawberry and Almond Phyllo Tart - almonds finely ground

Method

• Preheat the oven to 375F (190C).
• 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.