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!
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
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 big mixing bowl mix the butter, with the powdered sugar, lemon zest and vanilla. Add the mixture of flour with the baking powder and salt.
You don't need to use a mixer because you don't want to over-mix the dough. A wooden or silicon spatula or spoon will do. Your dough should be soft and non sticky, if not add some more cornstarch.
Fill the muffin cups with approximately a spoon of dough. Using your fingers pat the dough on the sides of the muffin cups reaching half of the cup approximately.
Fill each cup with the rose petal sweet, making sure you don't overfill. Add the sliced almonds (optional).
Bake for 15 to 20 minutes until golden and dry.
Let your muffins cool on a wire rack. When ready to serve you can top them with some extra powdered sugar or just enjoy the natural sweetness of the rose petal preserves. Enjoy!
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