1 Frozen puff pastry sheet;
-thawed (half of 17
; 1/4-ounce package)
1 Egg beaten with 1 tablespoon
-water; (glaze)
Sugar
3 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
1 tb Plus 1/4 cup currant jelly
2 tb Plus 1/4 cup sour cream
3/4 c Raspberries
3/4 c Blueberries
2 ts Creme de cassis liqueur;
-(optional)
Preheat oven to 350F. Roll out pastry on floured surface to 14×11-inch
rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8
strips) and reserve. Transfer pastry rectangle to ungreased baking
sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange
1 pastry strip atop each edge of rectangle, trimming to join strips
at corners. Brush with glaze. Top each edge with remaining pastry
strips, covering corner seams and trimming to square off. Brush with
glaze. Sprinkle with sugar. Bake 5 minutes. Pierce pastry rectangle
(not sides) all over with fork. Continue baking until golden, about
20 minutes longer. Cool on rack.
Melt chocolate in top of double broiler over simmering water, stirring
until smooth. Add 1 tablespoon jelly; stir until melted. Add 2
tablespoons sour cream; mix until smooth. Spread in crust.
Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring
often. Combine berries in bowl. Add melted jelly; stir to coat.
Immediately spoon berries atop soft chocolate in crust, covering
chocolate completely. Chill just until set, about 1 hour. Let stand
at room temperature. (Can be made 6 hours ahead.)
Combine 1/4 cup sour cream and creme de cassis. Serve with tart.
Serves 4.
Yields
1 servings
