Peekaboo strawberry jam tart in simple puff pastry

Prick the bottom piece of pastry all over with a fork, as for a pie crust.

Spread the strawberry jam over the bottom piece and wet the ends before flipping them up.

Move it onto a baking sheet and lay the slit top piece over the jam, wetting the sides and evening it out.

Press the fork edging all around and brush off the loose flour.

Chill half an hour, then paint the surface with the egg glaze, wait a moment and give it a second coat.

Bake at 450F for 20 minutes, then turn down to 400F for a further 30 to 40 minutes, rotating halfway.

If the top separates from the bottom, reconnect them and prop a loaf pan against the tart to hold it in place while it bakes.