Jalousie Cherry Tart - cooking recipe

Ingredients
    1 pkg. (17 1/4 oz.) Pepperidge Farm puff pastry
    1 egg, beaten with 1 tsp. water
    1 c. cherry preserves
Preparation
    Thaw puff pastry sheets 20 minutes.
    Unfold and roll 1 sheet on a lightly floured surface to a 9 x 14-inch rectangle.
    Trim edges.
    Put on a large baking sheet and prick at 1-inch intervals. Spread preserves over pastry leaving a 3/4-inch border all around.
    Turn pastry border over edges of filling, sealing corners with egg-water mixture.
    Brush pastry with more egg mixture. Roll second pastry sheet to make a rectangle slightly larger than the filled pastry sheet and trim.
    Fold in half lengthwise and slash through folded edge to make cuts about 2 1/2-inches long and 1/4-inches apart.
    Open pastry and place on top of cherry filling. Press edges with the tines of a fork to seal and brush top pastry with egg-water mixture.
    Chill 20 to 30 minutes.
    Bake in a preheated 450\u00b0 oven for 10 minutes; reduce oven temperature to 400\u00b0 and bake 15 to 20 minutes longer until browned.
    Transfer to wire rack and cool.
    Serves 10.

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