Mastering the Art of French Cooking, Volume 2 (196 page)
Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
1)
Forming the tart
½ the recipe for
simple puff pastry
; or
reconstituted leftovers
A dampened pastry sheet
A table fork
A cup or so of excellent raspberry, strawberry, or blackberry jam, or other suggestions listed at end of recipe
Roll half the pastry into an 8- by 18-inch rectangle ⅛ inch thick. Roll up on pin, and unroll topside down onto dampened pastry sheet. Prick all over at ⅛-inch intervals with tines of fork, going right down through to pastry sheet.
Spread a ¼-inch layer of jam over pastry, leaving a ¾-inch border of pastry all around. |
|
| Turn borders of pastry up over filling at sides; wet corners, and turn ends over, sealing corners with fingers. |
Roll out second piece of pastry into a 7- by 17-inch rectangle (slightly larger than shape of filled pastry), ⅛ inch thick. Flour surface lightly; fold in half lengthwise. Measure opening of filled pastry and mark folded pastry to guide you. |
|
| Wet edges of filled bottom layer of pastry with cold water. Unfold top layer of pastry over it; brush off accumulated flour, and press pastry in place with fingers. (*) |
2)
Baking and serving—about 1 hour at 450 and 400 degrees
Egg glaze (1 egg beaten in a small bowl with 1 tsp water)
A pastry brush
A table fork or small knife
A rack
A serving tray or board
Optional:
crème fraîche, crème Chantilly,
or
crème anglaise
as suggested for preceding recipe, Step 3
When oven has been preheated to 450 degrees, set rack in lower-middle level. Paint surface of chilled
jalousie
with egg glaze; wait a moment, and give it a second coat. Make cross-hatchings on top of sides and ends through glaze with fork or knife, and set
jalousie
in the oven. In about 20 minutes, when pastry has risen and is browning nicely, turn heat down to 400. Bake 30 to 40 minutes more, covering loosely with foil or brown paper if surface is browning too much.
Jalousie
may seem done before it actually is; sides should be firm and crusty, and object of long cooking is to dry out and crisp all inner layers of the pastry. Slide onto a rack when done. Serve warm, tepid, or cold, with optional cream or sauce passed separately. Cut into crosswise slices for each serving.
(*) As with all puff pastries, this is best when freshly baked.
