Fruit Rose Tart with Rose Whipped Cream

4.95 from 34 votes

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

Cook Time25

Total Time35

Course: Dessert

Cuisine: Mediterranean

Keyword: fruit rose tart, fruit galette, Mediterranean tart

Servings: tarts

Calories: 1536kcal

Author: Samantha Ferraro

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

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.

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