Spiced Berry Jalousie Tart

Instructions

Step 1. Prepare the berry filling. In a medium sauce pan over medium-low heat, combine the frozen berries with the sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, star anise and salt. Stir and bring to a low simmer. Cook for about 10-12 minutes until the berries are soft and have released most of their juice. Using a slotted spoon, remove the berries from the pan (leaving the juices in the pan) and set aside in a bowl. Discard of the cloves and star anise.

Keep the heat on (medium-low heat) with the juices in the pan.

Step 2. Mix the cornstarch with 2 tablespoons (30ml) of water until fully dissolved. Stir the cornstarch mix into the berry juices and bring to a low simmer. Cook for about 2 minutes, stirring continuously, until the liquid thickens to a custardy consistency. Immediately remove from the heat and genty stir into the berries. Set aside to cool (the mix will thicken further when cooling, to reach a marmalade-like consistency).

Step 3. Pre-heat your oven to 400F(205C) with a rack in the middle. Lay a sheet of parchment paper on a baking sheet.

On a lightly floured working surface, unroll the puff pastry square. Cut it in half (down the middle) to get two rectangles, each about 6×14-inch (15.25x35.5cm).

Transfer the first rectangle onto the parchement lined baking sheet. Spoon the berry filling in the middle, leaving a 1 ½ inch border all around.

In a small bowl, whisk together the egg and milk and brush some all around the border of the dough rectangle. 

Fold the other rectangle in half (along the long side). Using a sharp knife, cut 3-inch (7.5cm) long slits, at 1-inch (2.5cm) intervals along the length of the fold (not all the way through to the unfolded edge).

Keep the dough folded and carefully place it ontop of the other dough rectangle with the filing. Unfold and use a fork to pinch together the edges of the two rectangles to seal it. Brush the rest of the egg wash all over the top and sprinkle with the demerara sugar.

Chill the tart for 10 minutes in the fridge.

Bake for 30 minutes, or until puffed and golden. Let cool at least 15 minutes before slicing and serving.