Picture
Caption: A R E C I P E rosewater plum tart
Picture
Caption: It is May in Cyprus.
And this means the rose harvest has begun. It also means I begin thinking of rose recipes. Like this rosewater-plum tart. The flavours pair wonderfully well together and the meringue just makes this a very special tart.
Picture
Caption: I N G R E D I E N T S
Picture
Caption: for the filling
7 thinly sliced red plums, 1/4 cup granulated white sugar, 2.5 tbs cornstarch, pinch of salt, 1/2 tsp rosewater
for the meringue
4 egg whites, 1 cup caster sugar, a pinch of cream of tartar, 1 tsp vanilla extract, a pinch of salt
for the tart shell
best to use a ready-made shell but you can also make your own and pre-cook it so that the bottom dries out a bit before you add the filling
Picture
Picture
Caption: M E T H O D
Caption: 1. Preheat the oven to 175C.
2. Prepare the filling. Mix the filling ingredients in a bowl and toss until coated.
Picture
Caption: 3. Place the sliced plums in the tart with the red flesh touching the tart shell. Take care not to pour too much excess liquid from the plum mixture inside as the tart will become moist if you do. Sprinkle a little almond flour between the plums and tart shell if you are worried.
Picture
Caption: 4. Bake for about 30 minutes. Remove from the oven and let cool for ten minutes.
5. Prepare the meringue topping. Turn the oven up to 240C. Whisk the egg whites until frothy. Add cream of tartar, vanilla and salt. Then continue to beat and slowly add the sugar until the meringue mixture becomes stuff.
6. Spread the meringue on top of the slight cooled tart and place back in the oven until the meringues begin to brown - about 4 minutes.
Picture
Caption: Invite friends over and enjoy.
Picture
Caption: ... or just keep it for yourself. :)
Picture
Picture
Picture
Caption: AFRODITE'S KITCHEN For more recipes please visit www.afroditeskitchen.com
A Cyprus Food Blog. Middle Eastern and Mediterranean Flavours. Western Flair.
Thank you to "Herbs Are My World" for the organic rose petals. And to Chris Tsolakis Ltd for the petals.