Jalousie Cherry Tart

• 1 pkg. (17 1/4 oz.) Pepperidge Farm puff pastry
• 1 egg, beaten with 1 tsp. water
• 1 c. cherry preserves

1. Thaw puff pastry sheets 20 minutes.
2. Unfold and roll 1 sheet on a lightly floured surface to a 9 x 14-inch rectangle.
3. Trim edges.
4. Put on a large baking sheet and prick at 1-inch intervals. Spread preserves over pastry leaving a 3/4-inch border all around.
5. Turn pastry border over edges of filling, sealing corners with egg-water mixture.
6. Brush pastry with more egg mixture. Roll second pastry sheet to make a rectangle slightly larger than the filled pastry sheet and trim.
7. Fold in half lengthwise and slash through folded edge to make cuts about 2 1/2-inches long and 1/4-inches apart.
8. 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.
9. Chill 20 to 30 minutes.
10. Bake in a preheated 450u0b0 oven for 10 minutes; reduce oven temperature to 400u0b0 and bake 15 to 20 minutes longer until browned.
11. Transfer to wire rack and cool.
12. Serves 10.

pastry, egg, cherry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451442 (may not work)