Strawberry and Almond Phyllo Tart

• 1/2 cup almonds finely ground
• 2 tablespoons flour, all-purpose
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1 large eggs
• 2 each phyllo (filo) pastry sheets thawed
• 2 cups strawberries freshly sliced
• 1 tablespoon maple syrup or sugar

1. Preheat the oven to 375F (190C).
2. In a food processor, add the almonds, flour, brown sugar and butter.
3. Process until the almonds are finely ground and the mixture is well mixed.
4. Stir in the egg until well blended.
5. Set aside.
6. Place one phyllo pastry onto a cutting board or working surface.
7. Coat with some cooking spray or brush with some melted butter.
8. Lay the second sheet over, and brush with more butter or coat with more cooking spray.
9. Cut the 2 phyllo pastries into 4 equal parts.
10. Stack two of them together to get 2 4-sheet pastry rectangular.
11. Spread half of the almond mixture evenly on each of the pastry, leaving about 1-inch border.
12. Arrange the strawberry slices over the almond mixture.
13. Fold the edges to form two open packages.
14. Drizzle with maple syrup or sprinkle sugar over each tart.
15. Bake for 20 to 25 minutes until the pastries are golden and start to become brown.
16. Serve warm or at room temperature with maple syrup if desired.

almonds finely ground, flour, brown sugar, butter, eggs, phyllo, strawberries freshly, maple syrup

Taken from recipeland.com/recipe/v/strawberry-almond-phyllo-tart--52695 (may not work)