Big Jam Danish

Preparation

1. 1. Step 1

      Heat the oven to 400 degrees. Place an oven rack in the center. Line a 13-by-18-inch sheet pan with parchment paper. 

   2. Step 2

      Using a rolling pin, roll the cold pastry as minimally as possible, just enough to smooth out any deep folds. Transfer to the pan. Using a knife, gently score the pastry along its sides to create a 1-inch-wide border, preventing the knife from hitting the bottom of the pan. Using the tip of the knife, poke dozens of holes in the pastry, avoiding the 1-inch border. 

   3. Step 3

      In a medium bowl, whisk the egg until there are no visible egg-white streaks. Dip a pastry brush in the egg and lightly brush the border (reserve the remainder for later). Bake for 10 minutes, until puffed. Remove the pan from the oven. Using a knife, score the pastry border again to ensure tall, puffed edges. Using a flat-bottomed dry measuring cup, press to flatten the poked pastry within the border. Bake for 7 minutes, until the rim is golden. 

   4. Step 4

      Remove the pastry from the oven and repeat the flattening process. You should be left with a flat, even center and a puffed rim. 

   5. Step 5

      In the bowl with the beaten egg, zest half of the lemon (½ teaspoon zest), then juice enough of the lemon to get 2 tablespoons of lemon juice and add to the bowl. Add the cream cheese and powdered sugar. Using an electric mixer on medium speed, whisk until smooth. Pour the mixture into the pastry shell and spread in an even layer using an offset spatula. 

   6. Step 6

      Using a spoon, vigorously stir the jam in the jar before measuring for a thinner, more pourable consistency. If there are any large fruit pieces, scoop them out for a smooth swirl. Measure ⅓ cup of jam. Add teaspoonfuls of jam in a polka dot pattern (4 or 5 rows of 4 dollops) over the cream cheese. Drag a toothpick across the jam in one motion, alternating directions for each layer (left to right for the first row, right to left for the next one). 

   7. Step 7

      Bake for 18 to 20 minutes, until the pastry is deeply golden and the cheese layer is no longer glossy, but matte and dull. If the pastry starts to darken too quickly, tent a large sheet of aluminum foil over it and continue baking. 

   8. Step 8

      Carefully slide the pastry on a wire rack to cool. Slice and serve warm or at room temperature. Store covered, in the fridge, for up to 3 days. (If reheating any leftovers, toast in a cast-iron skillet over medium heat for 1 to 2 minutes before serving to crisp up the bottom of the pastry.)