If you’re as fond of flaky pies bursting with fruits as I am, you’re in for a treat! This Jalousie Tart is named after its slatted puff-pastry top that allows the fruit filling to peek through, reminiscent of Jalousie shutters. In this lovely Spring variation, the crisp buttery puff-pastry encompasses an irresistible spiced berry filling bursting with sweetness and zing.
I know this Jalousie Tart plays the part of a fancy-looking pastry, but with the use of store-bought puff pastry and a pack of frozen berries, you can effortlessly whip up this treat in less than 30 minutes (and you’ll have a dessert that’ll look like it took you a whole day to make).
Once baked and sliced along the slats, this Jalousie Tart can be turned into nifty hand-held pie morsels that are crisp on the outside, and ooey-gooey on the inside. The perfect treat, at anytime of the day!
Why use frozen berries, and not fresh?
I know we’re gearing towards berry season and it could sound counterintuitive to use frozen berries, as opposed to fresh. But the reason why I think frozen berries work best here is because they will render lots of juice when cooked on the stovetop. We will then re-use this juice to build a rich glaze that will coat the berries nicely and create a luscious fruit filling.
When using fresh berries and cooking them on the stovetop, they will not render as much juice and we won’t be able to build a glaze from it. The result of the cooked fresh fruits will be closer to a fruit jam/puree, rather than whole fruits coated in a glaze.
- Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I like to use Anna Olson’s recipe. Mardi Michel’s cookbook “In the French Kitchen with Kids”(affiliate link) also features a rough puff pastry recipe that I have made a few times, and it turned out great.
- For the mixed berry filling, I used a bag of the Berry Cherry Fusion from Irresistibles (found at Metro), which was a perfect size (14-oz).
1 (13-oz [375-g]) square sheet of pre-rolled puff pastry, thawed overnight in the fridge.
1 ¾ cup (14-oz [375-g]) frozen berries (not thawed)
¼ cup (50g) sugar
½ lemon, juiced and zested
½ tsp cinnamon powder
¼ tsp freshly grated nutmeg
1 star anise
¼ tsp salt
1 ½ tbsp (11.25g) cornstarch
2 tbsp (30ml) water
1 large egg + 1 tsp milk (for the egg wash)
1 tbsp (12g) demerara sugar (for sprinkling)
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.
If you try this Spiced Berry Jalousie Tart recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!