Jalousie Cherry Tart

1. 1

   Thaw puff pastry sheets 20 minutes.

2. 2

   Unfold and roll 1 sheet on a lightly floured surface to a 9 x 14-inch rectangle.

3. 3

   Trim edges.

4. 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. 5

   Turn pastry border over edges of filling, sealing corners with egg-water mixture.

6. 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. 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. 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. 9

   Chill 20 to 30 minutes.

10. 10

    Bake in a preheated 450u00b0 oven for 10 minutes; reduce oven temperature to 400u00b0 and bake 15 to 20 minutes longer until browned.

11. 11

    Transfer to wire rack and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.