Spiced Berry Jalousie Tart Recipe

I absolutely love this recipe because it’s effortlessly fancy, combining the flaky goodness of puff pastry with the sweet-tart burst of fresh berries, making it an instant crowd-pleaser. Plus, the blend of cinnamon and nutmeg gives it that cozy comfort vibe that transports me straight back to lazy Sunday mornings.

I adore the way the Spiced Berry Jalousie Tart brings together so many wonderful elements. The flaky goodness of puff pastry, the vibrant flavors of mixed berries, a touch of ground cinnamon and nutmeg to add that little bit of spice…

It’s all there. And, honestly, how can you say “no” to sweet and tart flavors that are perfectly at home in summer and winter alike?

And to a buttery, crisp, and utterly irresistible crust?

Ingredients

Mixed Berries:
Full of antioxidants; offer an innate sweetness and bright flair.

Puff Pastry:
Flaky, buttery crust; adds wonderful texture in every bite.

Ground Cinnamon:
Spice warm; flavor depth adds sweet aromatic with enhances.

Granulated Sugar:
Berries are made sweet; tartness is balanced, and the filling is made shiny—essentially, attractive—by the addition of this ingredient.

Lemon Juice:
Add tang and help thicken berry mixture; brighten flavors.

Demerara Sugar:
Rough and crisp; it makes a shiny, crunchy crust.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 1 cup mixed berries (such as raspberries, blackberries, and blueberries)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 large egg
• 1 tablespoon milk
• 1 tablespoon Demerara sugar (or coarse sugar)
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the assorted berries, sugar, cinnamon, nutmeg, cornstarch, and lemon juice, taking care to ensure the coating of the ingredients is an even one.

3. Roll out the thawed puff pastry sheet on a surface lightly dusted with flour to eliminate any folds and to expand the dough slightly.

4. Slice the pastry sheet into a rectangle, then divide it into two equal pieces.

5. Make slits or cuts about 1 inch apart on one side of each rectangle, ensuring that the edges remain intact and unfettered, while you carry out this project.

6. Using a spoon, place the berry mixture on the unslit half of one rectangle, spreading it evenly but keeping the edges clean.

7. With meticulous precision, fold the slitted pastry half over the filling, ensuring that the edges make snug contact to form a seal. Once you have pressed the edges together, finish off the pastry in a way that is both decorative and functional by crimping the edges with a fork.

8. In a small bowl, beat together the egg and milk for an egg wash. This is to be brushed over the pastry before baking to achieve a golden-brown crust.

9. Evenly, sprinkle the Demerara sugar over the top of the pastry for added texture and sweetness.

10. The tart must be baked in a preheated oven for 20-25 minutes. It is done when the pastry has puffed and turned golden brown. After you remove it from the oven, allow it to cool for a couple of minutes before you dust it with powdered sugar. You can serve it warm or at room temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Rolling pin
6. Knife
7. Spoon
8. Fork
9. Small bowl
10. Pastry brush

FAQ

• Q: Can I use frozen berries instead of fresh?You can indeed use frozen berries. Just ensure they are thawed and drained well before incorporation into the tart.
• Q: What if I don’t have Demerara sugar?You can swap Demerara sugar for any coarse sugar or even regular granulated sugar for a similar crunch and sweetness.
• Q: How do I prevent the puff pastry from getting soggy?A: Ensure that you drain the berry mixture well and do not fill the tart too full. It helps the pastry to get crisp if you bake it at a high temperature.
• Q: Can I make this tart ahead of time?Q: Can I assemble the tart ahead of time?

  A: Yes, you can assemble the tart in advance and refrigerate it for a few hours before baking. Bake just before serving for best results.

• Q: How should I store leftovers?Store any leftover tart in an airtight container in the fridge for up to 2 days. If you want to get fancy, reheat the tart in the oven before serving; this will crisp up the pastry.
• Q: Can I add other spices to the berry filling?A: Definitely! You can play around with flavor by adding a pinch of ground ginger or cardamom to shift the flavor profile.

Substitutions and Variations

Puff pastry: Use phyllo dough instead, noting that it may have a different texture and might need layering.
Diced apples or pears can be used in place of mixed berries for a different type of fruit filling.
Use brown sugar for a deeper flavor or honey for a natural sweetener; otherwise, use granulated sugar.
Cinnamon, when ground, has a very different flavor profile from allspice or ground cardamom. When substituting these spices for ground cinnamon, you won’t have the same flavor, and really shouldn’t expect to, since ground allspice or cardamom will impart their different flavors to whatever you’re using them in. If what you’re after is a different flavor profile, then these two spices are perfect candidates.
For dusting, use powdered sugar. For a chocolatey twist, use cocoa powder. Or, for a less-sweet version, skip it entirely.

Pro Tips

1. Chill the Pastry Before baking, ensure that the assembled pastry is chilled in the refrigerator for about 15 minutes. This helps the dough maintain its shape and results in a crisper, flakier texture.

2. Adjust the Filling Consistency If the berries are very juicy, consider increasing the amount of cornstarch slightly to prevent a runny filling. Alternatively, allow the fruit mixture to sit for a few minutes, then drain excess juice before assembling.

3. Prevent Soggy Bottoms To avoid a soggy base, you can pre-bake the bottom half of the pastry for 10 minutes before adding the filling. Be sure to dock it with a fork to prevent puffing.

4. Flavor Enhancement Add a splash of vanilla extract or almond extract to the berry mixture for an additional layer of flavor that complements the berries.

5. Experiment with Shapes Instead of traditional rectangular tarts, you can experiment with different shapes like triangles or circles to create turnovers or mini galettes. Adjust the baking time accordingly based on size.