Carré confiture, puff pastry filled with jam
This is so nostalgic; when we were kids -say nearly half a century ago- almost every sunday afternoon we had coffee with at least a few of these amongst other pastries. They were never homemade, since we had a few bakeries within walking distance. Also, puff pastry was not commonly found in shops, plus, those bakeries were such artists in making top quality puff pastry. Bakers made large oventrays with enormous puff sheets that covered the entire trays. Later, when cooled, they cut them in squares. Square is English for the French word carré. Confiture is French for jam.
Anyway, nothing more simple than making a few carrés confiture! Buy good puff pastry sheets from your supermarket or if you're in a masochistic mood, make your own.
I use a round one for simplicity (*). Start by cutting a square shape in the middle, but do keep the rest and cut them in small strips like in the first picture. Keep the pastry as cold as possible or it will be hard to work with, especially with the strips you need!!!
Start by putting strips of pastry along the contour of the square (to prevent the boiling jam to overflow the pastry. Add your preferred jam. I used plum jam that I made just a few days ago; http://www.cheftalk.com/t/77349/what-kind-of-jams-are-you-making-its-jam-time#post_473940
You can use plum, apricot, strawberry, rhubarb (oh yes!!).... etc. Use as much jam as to fill the whole square nearly as high as the strips you just put on.
It's a good idea to run a fork over the square surface and punch holes in it to prevent the puff pastry from, well.., puffing. I forgot but it came out well anyway.
Use the remaining strips of the pastry and lay them out in a pattern you like. Cut off the parts that hang over. Brush the pastry with a little beaten egg.
Bake in the oven at no higher than 180°C/350°F until you have a nice brown crust; 25-30 minutes or longer if required to obtain a nice crust.
Cool, cut, et voilà, carré confiture. Sometimes, people brush some extra jam on top which is a bit thinned; it gets nicely shiny but also really sticky. I don't do it as I prefer to bite in the piece; the little fork in the picture had no use for me, I just wanted to look civilized .
(*) Of course you can make larger ones with round or square puff sheets. Buy 2, one for the square, one for the strips.