Serve Jalousie a la Confiture (ja-loo-zee ah lah kohn-fee-tour), cut into slices as a coffee-time treat, or with lots of whipped cream as a family dessert.6 oz. flour
½ teaspoon salt
2 oz. butter, cut into small pieces
5 tablespoons iced water
2 oz. vegetable fat, cut into small pieces
1 egg white, lightly beaten
4 oz. apricot jam
2 tablespoons lemon juice
1 tablespoon grated lemon rind
Sift the flour and salt into a medium-sized mixing bowl. Add half of the butter to the flour. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. With a knife, mix in the water to form a firm dough.
Put the dough on to a floured board and, with your hands, shape it .into a square. Roll out the dough into an oblong and dot two-thirds of it with small pieces of half the vegetable fat. Fold over one-third of the dough and then the other third to make a neat, square parcel. Press down the edges with the rolling pin to seal them.
Turn the dough round so that the sealed ends are facing you and roll out again into an oblong. Dot with pieces of the remaining fat, fold in three, seal the edges, turn the dough and roll out again. Wrap the dough in greaseproof or waxed paper and chill in the refrigerator for LO minutes.
Repeat this process with the remaining butter and chill for a further 10 minutes.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
To prepare the filling, in a small mixing bowl, combine the jam, lemon juice and rind, beating with a wooden spoon until the ingredients are well blended. Set aside.
Remove the dough from the refriger-ator. On a floured board, roll out the dough to an 8 x 10-inch rectangle. With a sharp knife, cut the rectangle in half, lengthways. Place one half on a large baking sheet.
With a pastry brush, brush the edges of the dough with a little of the beaten egg white. Spoon the filling on to the centre of the rectangle.
Fold the second piece of dough in half. With a sharp knife, make cuts at
½ inch intervals across the fold, leaving a
1-inch border at the edges of the dough.
Unfold the dough, lift it carefully on the rolling pin and place it over the filling. Press the edges together firmly and crimp them with your fingers. Place the baking sheet in the centre of the oven and bake the jalousie for 20 to 25 minutes, or until it is puffed up and light brown.
Brush the top and sides of the jalousie with the remaining beaten egg white and return it to the oven for a further 3 minutes.
Remove the baking sheet from the oven and allow the jalousie to cool completely before serving.