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    Home » Recipes » Dessert Recipes

    Fruit Rose Tart with Rose Whipped Cream

    Published: Jun 22, 2021 · Modified: Mar 24, 2023 by Samantha Ferraro · This post may contain affiliate links · 28 Comments

    Jump to Recipe

    Sharing one of my favorite desserts from my cookbook, The Weeknight Mediterranean Kitchen. This vibrant strawberry galette is scented with a touch of rose water and showcase summers sweet fruit, such as strawberries and peaches. But really, use any of your favorite fruits for this easy fruit tart! Then top with homemade rose whipped cream something really impressive!

    This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

    Strawberry Rose Galette

    I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart (or galette) all over again.

    Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit with a gorgeous floral layer.

    The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn't require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.

    This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

    The Weeknight Mediterranean Kitchen Cookbook

    Ingredients

    • Flour
    • Butter 
    • Sugar
    • Salt
    • Yogurt
    • Lemon
    • Water
    • Fruit
    • Vanilla Extract or Vanilla Paste
    • Rose Water
    • Jam
    • Dried Rose Petals 
    • Mint
    • Egg
    • Whipping Cream

    Instructions

    1. Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
    2. Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
    3. Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
    4. Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
    5. Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
    6. Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
    7. Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
    8. Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
    9. Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
    10. Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.
    Fruit Rose Tart with Rose Whipped Cream

    Fruit Rose Tart with Rose Whipped Cream

    Samantha Ferraro

    LittleFerraroKitchen.com

    Fruit Rose Tart full of stone fruit and berries with a splash of rose water and a dollop of light whipped cream. Recipe from my cookbook, The Weeknight Mediterranean Kitchen.
    4.95 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine Mediterranean
    Servings 2 tarts
    Calories 1536 kcal

    Ingredients
      

    Dough

    • 1 ¼ cup all purpose flour + more for rolling
    • 8 tablespoons cold butter cut into small pieces
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • ¼ cup full fat Greek yogurt
    • ½ lemon zested and juiced
    • ¼ cup ice cold water

    Fruit Filling

    • 2 nectarines or peaches pitted and cut into ¼ inch slices
    • 8 ounces strawberries stems removed and cut into quarters
    • ¼ cup sugar + 1 tablespoons for garnish
    • 1 teaspoon vanilla extract or vanilla paste
    • ¾ teaspoon rose water
    • Zest of ½ lemon
    • ¼ cup raspberry or strawberry jam
    • Dried rose petals for garnish
    • Mint leaves for garnish
    • 1 egg beaten

    Rose Whipped Cream

    • 1 cup whipping cream
    • ½ teaspoon rose water
    • 1 tablespoon sugar
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    Instructions
     

    • Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
    • Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
    • Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
    • Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
    • Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
    • Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
    • Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
    • Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
    • Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
    • Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.

    Nutrition

    Calories: 1536kcalCarbohydrates: 162gProtein: 19gFat: 93gSaturated Fat: 57gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 367mgSodium: 795mgPotassium: 784mgFiber: 8gSugar: 84gVitamin A: 3777IUVitamin C: 95mgCalcium: 187mgIron: 5mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Anna pierce says

      August 05, 2018 at 11:03 am

      5 stars
      I really love this cookbook!

      Reply
      • Samantha says

        August 10, 2018 at 10:07 am

        Thank you so much Anna!!! If you make anything, please let me know..I'd love to see it! 🙂

        Reply
    2. Donna says

      August 01, 2018 at 5:04 pm

      5 stars
      Looks delisH!

      I love , love curry !

      Reply
    3. Ally says

      July 29, 2018 at 2:41 pm

      5 stars
      This looks delectable! I really love cardamom in almost anything (:

      Reply
    4. jan says

      July 27, 2018 at 2:42 pm

      5 stars
      I follow on Instagram

      Reply
    5. jan says

      July 27, 2018 at 2:38 pm

      5 stars
      I LOVE my french sea salt! Second would have to be cinnamon.

      Reply
    6. Sharon Schraer says

      July 26, 2018 at 10:13 pm

      5 stars
      Cumin....use it in various ethnic recipes, including Middle Eastern and Mexican.....can I also add za’atar? I Use it often in Israeli food and it gives a great taste.

      Reply
    7. Amy says

      July 26, 2018 at 4:00 pm

      5 stars
      Lemon Pepper

      Reply
    8. Annette says

      July 25, 2018 at 10:06 pm

      5 stars
      I follow you on IG.

      Reply
    9. Annette says

      July 25, 2018 at 10:04 pm

      5 stars
      Sage is my favorite spice, but I don't get to use it much. One I use more, that might be my second favorite, is rosemary.

      Reply
    10. Lois Martin says

      July 25, 2018 at 12:17 pm

      5 stars
      Cinnamon ... definitely! 😍 Congratulations on your beautiful cookbook!

      Reply
    11. Charlie Hogue says

      July 25, 2018 at 9:40 am

      5 stars
      Hi. My latest favorite spice is za'atar. I have been using it traditionally as well as experimenting with it as a substitute for some old tried-and-true favorites.
      Congratulations on your wonderful new book's publishing! You deserve to be very excited!

      Reply
    12. Tristin says

      July 25, 2018 at 7:15 am

      5 stars
      Garlic? Even though it’s an aromatic and not technically a ‘spice’ right? What about thyme? Or basil? Are herbs spices???!! I obviously need more spice education 🤣

      Reply
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