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1
Preheat oven to 350F.
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2
Roll out pastry on floured surface to 14x11-inch rectangle.
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3
Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve.
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4
Transfer pastry rectangle to ungreased baking sheet.
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5
Pierce rectangle all over with fork.
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6
Brush with glaze.
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7
Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners.
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8
Brush with glaze.
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9
Top each edge with remaining pastry strips, covering corner seams and trimming to square off.
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10
Brush with glaze.
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11
Sprinkle with sugar.
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12
Bake 5 minutes.
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13
Pierce pastry rectangle (not sides) all over with fork.
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14
Continue baking until golden, about 20 minutes longer.
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15
Cool on rack.
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16
Melt chocolate in top of double broiler over simmering water, stirring until smooth.
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17
Add 1 tablespoon jelly; stir until melted.
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18
Add 2 tablespoons sour cream; mix until smooth.
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19
Spread in crust.
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20
Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring often.
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21
Combine berries in bowl.
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22
Add melted jelly; stir to coat.
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23
Immediately spoon berries atop soft chocolate in crust, covering chocolate completely.
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24
Chill just until set, about 1 hour.
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25
Let stand at room temperature.
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26
(Can be made 6 hours ahead.)
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27
Combine 1/4 cup sour cream and creme de cassis.
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28
Serve with tart.
