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STRAWBERRY PHYLLO TART WITH MINT

DF

Crispy phyllo crust filled with fresh strawberry jam and decorated with lines of crushed almond, whipped cream & mint

Serves 6-8

 

32oz strawberries, chopped

1/2c sugar

2tsp cornstarch + 2tsp water

1 roll phyllo, defrosted

1/4c-1/2c canola oil or melted butter

1/4c roasted almonds, crushed

1tbsp fresh mint, minced

Whipped cream (regular or coconut)

 

Combine strawberries, sugar & cornstarch slurry in a medium pot & bring to boil over high heat. Reduce heat & simmer 20-25min, or until thick like a jam (it will thicken more as is cools). Refrigerate in a covered container for at least 2 hours or overnight.

 

Preheat oven to 375 degrees. Line the bottom of a round tart pan with a removable bottom with a circle of parchment paper. Grease the paper & sides of the tin. Lay out the phyllo dough with a damp cloth covering it (keep it covered in between pulling from it). Gently lay a sheet into the tart pan and brush on the canola oil or melted butter. The ends of the phyllo sheet will drape over the sides, be sure to brush those with oil as well.

 

Lay another sheet over the last one but at a 90 degree angle & press to fit the pan. Brush again with oil. Lay the next sheet so it falls between the first two--we aim to completely cover the tart pan in a rotating pattern so it’s even. Repeat with all phyllo sheets & oil.

 

Spoon in the strawberry jam, smoothing the top. Roll the draping sides of the phyllo in over the jam, so nothing is hanging off the edges.

 

Bake atop a sheet pan for 25min, rotating halfway thru the cooking time. Remove from oven and immediately press the almonds gently into the top, in a line pattern. Refrigerate, uncovered, for 1hr.

 

Right before serving, pipe whipped cream between each line of almonds. Sprinkle with fresh mint. Gently remove from tart pan and cut into wedges to serve. Best served same day.

 

Freezability:

Don’t do it.