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 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!
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