Homemade tarts with rose petal preserve

Citrus Chios handmade rose petal spoon sweet preserve from Zelos Authentic Greek Artisan

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.

So when I talked with Cincinnati-based photographer Elizabeth Lowry about shooting some pictures with Citrus' Triple Citrus Fruits Marmalade, I also sent her a jar of the Rose Petal Spoon Sweet to see what she would do. A few months ago we posted her yummy Sparkling Citrus Vodka Cocktail recipe to rave reviews and now I wanted to share what she whipped up with the Rose Petal Spoon Sweet.

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!

Citrus Chios handmade rose spoon sweet preserve from Zelos Authentic Greek Artisan


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)


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

Leave a comment

Comments will be approved before showing up.

Also in Zealous Stories

Effie Ekmetzoglou Sparoza Homemade
Women in Small Business continues!

The latest from Sparoza's Effie Ekmektzoglou

Read More

Elli Nikolaou and Pauline Manos on a Zelos Greek Artisan call
Kicking off October with Elli & Pauline

A fitting start to Nat'l Women's Small Business Month

Read More

Maria's Meatballs with Sparoza's Greek Farmer's Salad Mix
Maria's Meatballs with Sparoza's Greek Farmer's Salad Mix

A new use for a new blend

Read More