STRAWBERRY / RHUBARB TART KIT

Strawberry Rhubarb Jalousie

• 1 - 22 oz jar Clearbrook Farms Strawberry Rhubarb Fruit Filling 
• 2 tablespoons sugar
• 1 egg, beaten
• 1 sheet frozen puff pastry, thawed 

1. Preheat oven to 400° F. 
2. Line large baking sheet with parchment paper. 
3. Roll out pastry on lightly floured surface to a 14x10-inch rectangle. Cut pastry in half lengthwise to form two 14x5-inch rectangles. Place one half on parchment paper.
4. Leaving a 1-in border  spoon Strawberry Rhubarb Fruit Filling onto the pastry dough.  
5. Brush edges with egg. Top with the second rectangle pressing edges firmly to seal dough. Brush edges with egg and fold them over forming a ½ inch border. Crimp edges with a fork to seal.  
6. Brush top of pastry with egg and sprinkle with sugar.  
7. Using a sharp knife, cut 1-inch crosswise slits down the center of the pastry in 2-inch intervals, to expose the filling.  
8. Bake pastry until golden brown, about 25 minutes. 
9. Cool on sheet 45 minutes. 

Cut crosswise into 6 pieces and serve.