plum and strawberry jalousieby tn brown |
| Preperation time: 20 mins Cooking time: 25 mins Serves: 6 |
| Recipe Ingredients |
| 340g frozen puff pastry, thawed; 500g Britiah Victoria plums, halved, stoned and quartered; 2 tbsp strawberry conserve; 50g golden almond marzipan, grated; 1 egg, beaten for glazing; icing sugar for dusting. |
| Recipe Method |
| On a lightly floured surface roll out the pastry
to make a 30cm square. Cut in half and place one piece on a
nonstick baking tray. Spread the strawberry conserve over the pastry on the tray, leaving a 1.5cm border around the edge. Scatter the marzipan over, and then arrange the plums on top in an even layer. Roll out the remaining pastry to about 32cm x 20cm. Fold the strip in half lengthways then using a sharp knife, cut strips along the length of the fold, about 1cm apart, leaving a 2cm border at both ends and on the unfolded edge. Brush the edge of the pastry base with a little water then lift the folded piece on top and open it out to cover the filling (like a lattice). Seal the edges by pressing together and trim with a knife. Brush the pastry with the egg and sprinkle a little cold water around the edges of the baking tray. Bake in a preheated oven (220c/gas 7) for 25 minutes until puffed and golden. Dust with icing sugar and serve warm with vanilla ice cream. |
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