1 Sheet frozen puff pastry;
-(half of 17
; 1/4-ounce package),
; thawed
1/4 c Seedless raspberry jam
1 lg Egg
1 tb Whipping cream
Preheat oven to 375F. Roll out pastry on floured surface to 12×9-inch
rectangle. Cut pastry in half lengthwise, creating two 12×4 1/2-inch
strips. Place 1 pastry strip on large baking sheet. Spread jam evenly 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 mixture. Brush edges of jam-covered pastry strip
with some of egg mixture. Place cut pastry strip over strip with jam,
egg-glazed side up. Press edges firmly to seal.
Bake tart until pastry is golden, about 25 minutes. Transfer sheet to rack
and cool 5 minutes. Using large metal spatula, loosen tart from sheet.
Slide tart onto rack and cool completely. (Can be prepared 6 hours ahead.
Cover and let stand at room temperature.)
Serves 6.
Yields
1 servings