Blackberry Jam Tart

Photo: flickr user thien-kim

Ingredients

1 sht frozen puff pastry, (half of 17 1/4-ounce package), thawed

1/4 cup Seedless Blackberry jam

1 lrg Egg

1 tablespoon Whipping cream

Preparation

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 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

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.