Fruit Rose Tart with Rose Whipped Cream
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 tarts
- 1 ¼ cup 240 g all purpose flour + more for rolling
- 8 tbsp 57 g cold butter, cut into small pieces
- 2 tbsp 30 g sugar
- ¼ teaspoon salt
- ¼ cup 56 g full fat Greek yogurt
- ½ lemon zested and juiced
- ¼ cup 71 ml ice cold water
- 2 nectarines or peaches pitted and cut into ¼ inch slices
- 8 oz strawberries stems removed and cut into quarters
- ¼ cup 50 g sugar + 1 tbsp (15 g) for garnish
- 1 tsp vanilla extract or vanilla paste
- ¾ tsp rose water
- Zest of ½ lemon
- ¼ cup 56 graspberry or strawberry jam
- Dried rose petals for garnish
- Mint leaves for garnish
- 1 egg beaten
Rose Whipped Cream
- 1 cup 284 ml whipping cream
- ½ tsp rose water
- 1 tbsp 30 g sugar
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.