Blackberry Jam Tart Recipe
- 1 sht frzn puff pastry, (half of 17 1/4-oz package), thawed
- 1/4 c. Seedless Blackberry jam
- 1 lrg Egg
- 1 Tbsp. Whipping cream
- Preheat oven to 375F.
- Roll out pastry on floured surface to 12x9-inch rectangle.
- Cut pastry in half lengthwise, creating two 12x4 1/2-inch strips.
- Place 1 pastry strip on large baking sheet.
- Spread jam proportionately over pastry, leaving 1/2-inch border on all sides.
- Fold remaining pastry strip in half lengthwise.
- Using small knife and beginning 1/2 inch from 1 end of pastry, cut slit through fold to within 1/2 inch of unfolded side of pastry.
- Repeat cutting slits at 1/2-inch intervals.
- Unfold dough and open flat on work surface.
- Whisk egg and cream in small bowl to blend.
- Brush cut pastry with some of egg mix.
- Brush edges of jam-covered pastry strip with some of egg mix.
- Place cut pastry strip over strip with jam, egg-glazed side up.
- Press edges firmly to seal.
- Bake tart till pastry is golden brown, about 25 min.
- Transfer sheet to rack and cold 5 min.
- Using large metal spatula, loosen tart from sheet.
- Slide tart onto rack and cold completely.
- (Can be prepared 6 hrs ahead.
- Cover and let stand at room temperature.)
- Serves 6.
pastry, blackberry jam, egg, whipping cream
Taken from cookeatshare.com/recipes/blackberry-jam-tart-86475 (may not work)