Include in Print View:

Raspberry Jam Tart

Raspberry Jam Tart (2.5 Pts recipe image
This French dessert features Pastry shells -- 1 sheetfrozen/thawed, Raspberry jam -- seedless, Egg, Whipping cream. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 149.8
Dietary: Vegetarian
Description
This French dessert features Pastry shells -- 1 sheetfrozen/thawed, Raspberry jam -- seedless, Egg, Whipping cream. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 puff Pastry shells -- 1 sheetfrozen/thawed
  • 1/4 cup Raspberry jam -- seedless
  • 1 large Egg
  • 1 tablespoon Whipping cream
Directions
  1. 1
    sheet frozen is half of 17 1/4-ounce package.
  2. 2
    Use store-bought puff pastry and raspberry jam for this speedy version of the classic French jalousie tart.
  3. 3
    Preheat oven to 375F (191&# 194;°C).
  4. 4
    Roll out pastry on floured surface to 12x9-inch rectangle.
  5. 5
    Cut pastry in half lengthwise, creating two 12x4 1/2-inch strips.
  6. 6
    Place 1 pastry strip on large baking sheet.
  7. 7
    Spread jam evenly over pastry, leaving 1/2-inch border on all sides.
  8. 8
    Fold remaining pastry strip in half lengthwise.
  9. 9
    Using small knife and beginning 1/2 inch from 1 end of pastry,
  10. 10
    cut slit through
  11. 11
    fold to within 1/2 inch of unfolded side of pastry.
  12. 12
    Repeat cutting slits at 1/2-inch intervals.
  13. 13
    Unfold dough and open flat on work surface.
  14. 14
    Whisk egg and cream in small bowl to blend.
  15. 15
    Brush cut pastry with some of egg mixture.
  16. 16
    Brush edges of jam-covered pastry strip with some of egg mixture.
  17. 17
    Place cut pastry strip over strip with jam, egg-glazed side up.
  18. 18
    Press edges firmly to seal.
  19. 19
    Bake tart until pastry is golden, about 25 minutes.
  20. 20
    Transfer sheet to rack and cool 5 minutes.
  21. 21
    Using large metal spatula, loosen tart from sheet.
  22. 22
    Slide tart onto rack and cool completely.
  23. 23
    (Can be prepared 6 hours ahead.
  24. 24
    Cover and let stand at room temperature.) Bon Apptit March 1995 Elinor Klivens MC

Nutrition Facts

Servings 6

Amount Per Serving
Calories 149.8kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 3.7g19%
Cholesterol 50.8mg17%
Sodium 107.5mg5%
Total Carbohydrate 15.3g6%
Dietary Fiber 1.2g5%
Sugars 1.3g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, blending, cream, dessert, egg, french, jam, pastry, pts, raspberry, seedless, sheetfrozenthawed, shells, tart, title, vegetarian, whipping
Read it online: https://www.chefs-mate.com/recipe/raspberry-jam-tart-2-5-pts/