Ingredients
1sheetpuff pastry
1egg white
½cuphuckleberry jam
½tbspunsalted butter
½cupsugar
2tbspsugar
4large eggs
½cupflour
½tspsalt
cream,whipped
fresh berries
Preparation
Preheat oven to 375 degrees F. Roll out puff pastry on a floured surface to ¼-inch thick.
Grease an 8-inch tart pan, then line with pastry, trimming excess. Prick base all over with a fork. Chill 15 minutes.
Line inside of pastry with parchment paper, and fill with pie weights. Cook 15 minutes, or until pastry is golden. Remove weights and parchment; lightly brush pastry with egg white, and bake for 5 minutes more.
Spread jam on bottom of tart and cool about 20 minutes. Lower heat to 325 degrees F.
In a medium bowl, using an electric mixer, cream butter and sugar until pale. Beat in eggs, one at a time, then gently fold in flour and salt.
Pour mixture into tart. Bake until golden and set. This will take about 40 minutes. Cool completely on a rack.
Serve with whipped cream and berries.
