The best delicious Raspberry Jam Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Jam Tart recipe today!
Hello my friends, this Raspberry Jam Tart recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Jam Tart is amazingly delicious, and addictive, everyone will be asking for more Raspberry Jam Tart.
What Makes This Raspberry Jam Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Jam Tart.
Ready to make this Raspberry Jam Tart Recipe? Let’s do it!
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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
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