Homemade tarts with rose petal preserve

When we first decided to bring over Rose Petal Spoon Sweet from Citrus Chios, I have to admit to being a bit nervous. While common in the eastern Mediterranean and Middle East, rose-flavored desserts aren't found too often here in the States. But this was one of my favorite flavors of Citrus' handmade treats and it's such a special rare product that I thought it deserved to be discovered by more people.

I had talked with Cincinnati-based photographer Elizabeth Lowry about shooting some pictures with Citrus' Triple Citrus Fruits Marmalade, and she shared a yummy Sparkling Citrus Vodka Cocktail recipe to rave reviews. I had also sent her a jar of the Rose Petal preserves to see what she might create and here is the result.

Inspired by Paula, a baker from the Vintage Kitchen blog with more than 30 years of experience, Elizabeth, who likes not only to photograph food but to cook and taste it, made a Scandinavian-style jam tart. I loved the Mediterranean touch to a classic northern European dessert and these are surprisingly easy to make for such an elegant-looking treat. They're wonderful for an afternoon tea or special brunch...or even to just indulge yourself when you're feeling like a little extra love! 

You can make these with any of Citrus Chios' marmalades but your kitchen will have the most romantic smell when you use the Rose Petal - enjoy!

Ingredients for tarts with rose petal preserve

1 cup + 2 tbs butter

Zest of 1 lemon

1 tsp vanilla extract

1/2 cup powdered sugar

1 1/2 cups all purpose flour

1 tsp baking powder

1/8 tsp salt

1/2 cup cornstarch

1/2 cup Citrus Chios Rose Petal spoon sweet

Sliced almonds (optional) 

How to make tarts with rose petal preserve

Preheat oven to 350ºF and let your butter soften at room temperature.

Prepare your muffin pan. Butter or use paper cups, both work great.

In a small bowl, mix the flour, corn starch, baking powder and salt.

In a larger bowl, mix the butter with the powdered sugar, lemon zest, and vanilla.

Fold in the flour mixture with a wooden or silicone spatula, being careful not to over-mix (don’t use a mixer!). Your dough should be soft and sticky. If it’s not, add a bit more cornstarch. 

Fill each muffin tin with a spoonful of dough, pressing down and on the sides of the tin to about the halfway point.

Add a spoonful of the Rose Petal, being careful not to overfill. Top with sliced almonds, if you’d like, and bake for 15-20 minutes, until golden and dry.

Let your tarts cool on a wire rack. When ready to serve, you can sprinkle powdered sugar or just savor….Enjoy!

Buy the artisanal products in this recipe