Spiced Berry Jalousie Tart
If you’re as fond of flaky pies bursting with fruits as I am, you’re in for a treat! This Jalousie Tart is named after its slatted puff-pastry top that allows the fruit filling to peek through, reminiscent of Jalousie shutters. In this lovely Spring variation, the crisp buttery puff-pastry encompasses an irresistible spiced berry filling bursting with sweetness and zing. I know this Jalousie Tart plays the part of a fancy-looking pastry, but with the use of store-bought puff pastry and a pack of frozen berries, you can effortlessly whip…
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 (13-oz [375-g]) square sheet of pre-rolled puff pastry, thawed overnight in the fridge.1 ¾ cup (14-oz [375-g]) frozen berries (not thawed)¼ cup (50g) sugar
- ½ lemon, juiced and zested
- ½ tsp cinnamon powder
- ¼ tsp freshly grated nutmeg
- 3 cloves
- 1 star anise
- ¼ tsp salt
- 1 ½ tbsp (11.25g) cornstarch
- 2 tbsp (30ml) water
- 1 large egg + 1 tsp milk (for the egg wash)
- 1 tbsp (12g) demerara sugar (for sprinkling)
Instructions
- 1
Step 1. Prepare the berry filling. In a medium sauce pan over medium-low heat, combine the frozen berries with the sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, star anise and salt. Stir and bring to a low simmer. Cook for about 10-12 minutes until the berries are soft and have released most of their juice. Using a slotted spoon, remove the berries from the pan (leaving the juices in the pan) and set aside in a bowl. Discard of the cloves and star anise.
- 2
Keep the heat on (medium-low heat) with the juices in the pan.
- 3
Step 2. Mix the cornstarch with 2 tablespoons (30ml) of water until fully dissolved. Stir the cornstarch mix into the berry juices and bring to a low simmer. Cook for about 2 minutes, stirring continuously, until the liquid thickens to a custardy consistency. Immediately remove from the heat and genty stir into the berries. Set aside to cool (the mix will thicken further when cooling, to reach a marmalade-like consistency).
- 4
Step 3. Pre-heat your oven to 400F(205C) with a rack in the middle. Lay a sheet of parchment paper on a baking sheet.
- 5
On a lightly floured working surface, unroll the puff pastry square. Cut it in half (down the middle) to get two rectangles, each about 6×14-inch (15.25x35.5cm).
- 6
Transfer the first rectangle onto the parchement lined baking sheet. Spoon the berry filling in the middle, leaving a 1 ½ inch border all around.
- 7
In a small bowl, whisk together the egg and milk and brush some all around the border of the dough rectangle.
- 8
Fold the other rectangle in half (along the long side). Using a sharp knife, cut 3-inch (7.5cm) long slits, at 1-inch (2.5cm) intervals along the length of the fold (not all the way through to the unfolded edge).
- 9
Keep the dough folded and carefully place it ontop of the other dough rectangle with the filing. Unfold and use a fork to pinch together the edges of the two rectangles to seal it. Brush the rest of the egg wash all over the top and sprinkle with the demerara sugar.
- 10
Chill the tart for 10 minutes in the fridge.
- 11
Bake for 30 minutes, or until puffed and golden. Let cool at least 15 minutes before slicing and serving.