Usuba
Puff Pastry Tarts with Jam
Puff pastry rectangles with jam, baked until crispy and golden. The dough flakes apart with each bite, the filling thickens thanks to the starch and doesn't leak out, and the edges are sealed with egg white and pressed down with a fork.
- Total
- 45 min
- Standard serving
- 114.6 g
Ingredients
Total 4
Instructions
- 1
Step 1
Thaw the puff pastry. Preheat the oven to 180 degrees. Roll out the dough and cut it into rectangles.
- 2
Step 2
Take one rectangle of dough. Mentally divide it in half along the long side. On one half, make cuts with a knife for steam to escape.
- 3
Step 3
Prepare the jam. If it is runny, add starch to thicken it like jam. Let it sit for 15 minutes. Jam or preserves will also work, but they need minimal starch thickening.
- 4
Step 4
Separate the egg white and yolk. Lightly whisk each one separately.
- 5
Step 5
Place jam on the uncut half of the dough. Brush the edge of the dough with egg white using your finger or a brush.
- 6
Step 6
Cover the half with jam with the second half of the slashed dough.
- 7
Step 7
Press the edges with a fork. The egg white will seal the halves together. Press firmly, but do not push through to the table surface.
- 8
Step 8
Place the puff pastries on a baking sheet with parchment paper. Brush the top with egg yolk using a pastry brush. Put in the oven at medium level.
- 9
Step 9
Check readiness after 15 minutes. If the top has turned golden, the puff pastries are ready. If needed, bake a bit longer — the time depends on your oven. The jam may leak slightly, this is normal. Remove the puff pastries and cool on a wire rack.
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