Homemade jam, “vol-au-vent,” I promise none of this should be theĀ least bit intimidating. Seriously. This Rhubarb, Blackberry, Chia Jam Filled Vol-au-Vent is delicious, ridiculously simple, and requires only 6 ingredients. Six!
Let’s start with this jam. This requires only FOUR ingredients! It can be refined sugar-free depending on what sweetener you use, too. It’s still rhubarb season and I can’t get enough and I also love the sweet tartness of blackberries, so combined, they are scrumptious. The chia seeds act as a natural thickener, so no pectin is needed. I really don’t think this could get any more simple or fresh.
The dough. Or better, the puff pastry sheets I bought at the store. The recipe below only uses one sheet, but you can use both to make more. I chose to make these on the smaller side (about three-bite treats) but you can use larger cutters if you want them to be more danish size. (yes I did use a very tiny funnel to score the inner circle).
I will put in a small disclaimer here – if your pastry puffs unevenly, remove the bottom flaky layer when you take it out the oven. They will then sit evenly. The first time I made these only half puffed up vertically. But don’t you worry! The sideways ones can be easily saved.
You know, vol-au-vents are traditionally filled with chowder, stew, and other savory things. But with my sweet tooth, why not make a breakfast or dessert pastry? It’s just the technique (puff pastry with a hole on the top)., and you can fill it with anything. But a Rhubarb, Blackberry, Chia Jam Filled Vol-au-Vent screams spring, and with steps as simple as these, there is no reason not to give this a try. š
Rhubarb, Blackberry, Chia Jam Filled Vol-au-Vent
Ingredients
Rhubarb, Blackberry, Chia Jam
- 2 Cups Rhubarb, chopped
- 1/2 Cup Blackberries
- 2 Tbsp. Sugar (or honey, agave, etc.)
- 1 1/2 Tbsp. Chia seeds
Pastry
- 1 Sheet Puff pastry
- 1 egg
Instructions
Jam
- Put rhubarb and sugar (or sweetener of choice) in a small saucepan. Heat over medium heat, stirring, for 5 minutes. Add blackberries, and cook for 5 more minutes.
- Add chia seeds and reduce heat to medium low. Cook for 12 minutes, or until there are no more large rhubarb pieces left. Stir frequently to avoid the jam from burning on the bottom of the pan.
- Remove from heat and put in jar. Refrigerate.
Pastry
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- Using a cookie/pastry/biscuit cutter, cut 10 circles (about 2 inches) in the pastry dough. Score a smaller circle in 5 of them, turning them into rings (with the middle still in them).
- Brush the whole circles with egg wash, and place one "ring" on top of it. Brush more egg wash over the top of the ring layer.
- Bake in preheated oven for 11 minutes, until the top is golden brown.
- Remove from oven, and using a knife cut out the center circle. Fill each with about 1 tablespoon of jam. Serve.
Notes
