Apricot Jalousie Tart

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

Most people assume that filo is difficult to work with. Once they actually use it, they happily discover that it is quicker and less intimidating than puff pastry and creates just as much flakiness. I am on a campaign to make filo an integral part of every dessert maker’s repertoire. Jalousie tarts are traditionally made with puff pastry, so this is a perfect place to start. Jalousie tarts are also known as “peek-a-boo tarts,” since the top crust has holes cut in it to reveal the inside fil