Strawberry Almond Tart (Valentine's Dessert Idea)

Steps

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1. 1
   Preheat the oven to 350°F (175°C) and lightly grease a 10-inch round tart pan with removable bottom using melted butter.
   ▶ ≈1:10
2. 2
   Take one phyllo sheet and brush with melted butter, then sprinkle about 1 tablespoon of sugar over the surface. Repeat this process 8-10 times, slightly rotating each layer to create a ruffled effect, then gently transfer the layered sheets into the tart pan.
   ▶ ≈1:16
3. 3
   In a large bowl, beat the softened butter and sugar until smooth and creamy. Add the eggs, almond extract, and vanilla extract, mixing until fully incorporated. Fold in the almond flour and lemon zest until a smooth, thick almond batter forms.
   ▶ ≈0:27
4. 4
   Pour the almond frangipane filling into the prepared phyllo crust and smooth the top. Take the edges of the phyllo and roll them up rustically, tucking them inside the pan, then brush the entire crust with melted butter.
   ▶ ≈1:49
5. 5
   Place the tart into the preheated 350°F oven and bake for 45-50 minutes until the filling is set and golden brown. Remove and let cool completely at room temperature for about 1 to 1.5 hours.
   ▶ ≈2:10
6. 6
   Carefully transfer the cooled tart to a serving platter or cake stand. Wash the strawberries, remove the green tops, and slice them in half (or cut larger ones into thirds), then arrange them in a decorative pattern over the tart.
   ▶ ≈2:28
7. 7
   In a small saucepan, combine apricot jam with water and heat over medium heat until melted and smooth. Brush the warm glaze over the strawberries with a pastry brush to give them a glossy finish.
   ▶ ≈2:46
8. 8
   Sprinkle toasted almond slices over the top for garnish. Slice and serve. Can be accompanied with whipped cream if desired.
   ▶ ≈3:13