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1
Preheat oven to 375 degrees F.
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2
Brush a 14 by 1/2-inch rectangular tart pan with removable bottom with some butter.
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3
On a work surface arrange 1 phyllo sheet with the short side facing you, brush with some butter and sprinkle with sugar.
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4
Repeat layering procedure with remaining phyllo, buttering and sprinkling sugar with each layer.
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5
Cut sheets vertically in half and place one on top of the other.
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6
Place into prepared tart pan and press phyllo into pan with fingertips.
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7
Trim excess dough to 1/2-inch around.
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8
Fold edges back into the pan, to form a decorative edge.
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9
Brush edge with remaining butter.
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10
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.
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11
Spoon the frangipane (it will be very thick) onto the phyllo, spread it carefully over the bottom.
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12
Bake for 10 minutes, rotate pan and bake for additional 10 minutes or until the frangipane is puffed and golden.
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13
Cool completely on a cooling rack, making sure the frangipane is cooled completely.
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14
Carefully remove tart from pan.
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15
Brush top of frangipane with some of the melted currant jelly and arrange the strawberries decoratively over the top.
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16
Brush with remaining jelly to glaze.
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17
Refrigerate until ready to serve.
