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Ingredients
- 1 sht frzn puff pastry, (half of 17 1/4-oz package), thawed
- 1/4 c. Seedless Boysenberry jam
- 1 lrg Egg
- 1 Tbsp. Whipping cream
Directions
- Preheat oven to 375F. Roll out pastry on floured surface to 12x9-inch rectangle. Cut pastry in half lengthwise, creating two 12x4 1/2-inch strips. Place 1 pastry strip on large baking sheet. Spread jam proportionately 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 mix. Brush edges of jam-covered pastry strip with some of egg mix. Place cut pastry strip over strip with jam, egg-glazed side up. Press edges firmly to seal.
- Bake tart till pastry is golden brown, about 25 min. Transfer sheet to rack and cold 5 min. Using large metal spatula, loosen tart from sheet.
- Slide tart onto rack and cold completely. (Can be prepared 6 hrs ahead.
- Cover and let stand at room temperature.)
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 144g | |
| Calories 345 | |
| Calories from Fat 93 | 27% |
| Total Fat 10.5g | 13% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 229mg | 76% |
| Sodium 100mg | 4% |
| Potassium 139mg | 4% |
| Total Carbs 55.89g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 39.2g | 26% |
| Protein 6.8g | 11% |
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