A jalousie is a crisp puff pastry tart with a sweet fruit filling. Here, I've used the remains of the Christmas mincemeat and a Bramley apple. If you want to leave out the mincemeat, try adding ground cinnamon sprinkled directly on to the apples or add a few blueberries.
In France, a jalousie is a louvre or shuttered window, which is mirrored in the decoration on this scrumptious tart.
375g ready-rolled puff pastry
200g mincemeat
1-2 cooking apples, cored, peeled and thinly sliced
1 egg, beaten
1 tbsp icing sugar
Preheat the oven to 220ºC and place a baking tray in the oven to heat through. This will ensure the bottom of your tart is crisp.
Unroll the pastry onto a board and cut it in half. You should have two pieces about 30cm x 15cm in size.
On the first piece, score a border about 25mm deep around the edge. Spoon the mincemeat into the middle, spreading it out to the edge of the border.
Place the apple slices in overlapping rows onto the mincemeat.
Brush beaten egg around the edges.
Fold the second piece of pastry in half lengthways and slit through the fold up to 25mm from the edge. Continue all the way along cutting the slits about 5mm apart.
Open out the pastry and place on top of the filling. Using your thumbs, press the edges together to ensure they are sealed (and to prevent leakages) and finally use the back of a small knife to ‘knock’ up the edges. This involves holding the knife vertically against the pastry and tapping at intervals along the side of the tart.
Brush with beaten egg and place on the heated tray. Bake for 10 minutes, then reduce the oven temperature to 190ºC. Cook for a further 10 minutes, remove and, using a sieve, sprinkle with icing sugar. Return to the oven and cook for a further 5-10 minutes. Serve warm with vanilla ice-cream.
コメント