APRICOT AND ALMOND JALOUSIE (JALOUSIE AUX AMANDES EL A L'ABRICO
Jalousie means shutter in French, and these traditional tarts look just like the shutters you see on houses all over France. A very easy and elegant dessert.
Provided by pammyowl
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles.
- Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves.
- Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge.
- Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife.
- Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown.
- Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired.
Nutrition Facts : Calories 444.4, Fat 24.3, SaturatedFat 6, Cholesterol 46.5, Sodium 171.3, Carbohydrate 52, Fiber 1.3, Sugar 19.9, Protein 6.5
SIMPLE APRICOT AND ALMOND JALOUSIE
This is from Great Recipes from Around the World by Sarah Gates. It seems a bit different from similar recipes here in that it is quite simple and utilizes ingredients most of us have on hand. I imagine you can successfully use just about any flavor of preserves here, according to your tastes. Gates says "Jalousie means 'shutter' in French, and the traditional slattered puff pastry topping of this fruit pie looks exactly like the shutters which adorn the windows of French houses."8 oz
Provided by smellyvegetarian
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
- Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
- Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
- Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
- Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
- Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.
Nutrition Facts : Calories 444.4, Fat 24.3, SaturatedFat 6, Cholesterol 46.5, Sodium 171.3, Carbohydrate 52, Fiber 1.3, Sugar 19.9, Protein 6.5
APRICOT JALOUSIE TART WITH AMARETTO CREAM
Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots.
Provided by swissms
Categories Tarts
Time 25m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Amaretto Cream:.
- Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
- Tart:.
- Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
- Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.
Nutrition Facts : Calories 587, Fat 41.4, SaturatedFat 18.6, Cholesterol 314.6, Sodium 140.7, Carbohydrate 48, Fiber 1.9, Sugar 27, Protein 8
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