Ingredients:
10 sheets of Antoniou Fillo Pastry
100g unsalted butter, clarified (use olive oil for a vegan variant)
300g assortment of berries (e.g., blackberries, strawberries, blueberries)
Almond flakes
Honey for drizzling
Instructions:
Begin by preheating your oven to 180ยฐC in fan-forced mode.
Spread out a single sheet of Fillo Pastry on your countertop and lightly brush it with the clarified butter (or olive oil if opting for vegan).
Place another sheet on top of the first, slightly rotating it to form an offset layer. Continue this process with each sheet, ensuring you brush every layer with butter, creating an overlapping circle pattern.
Once all the sheets are layered, place your mixed berries in the center, distributing them over a roughly 20cm diameter.
Gently fold the pastry edges towards the center, creating a border around the berries.
Brush the folded edges with some more melted butter or olive oil, and then sprinkle the almond flakes over them.
Carefully transfer your prepared tart to a baking tray lined with parchment paper.
Place in the oven and bake for about 35 minutes or until the pastry turns a beautiful golden brown.
Once out of the oven, finish off by generously drizzling honey over the tart.
Let it sit and cool for about 15 minutes.
Cut into wedges and serve warm. Enjoy the delightful burst of berry goodness with every bite!