My buddy Rose had a birthday last week.
I knew I needed to cook with roses. I couldn’t find organic roses for cooking ANYwhere.
No problem- I’ve got a lovely jar of rosehip jam at home.
All I needed was a dessert recipe featuring jam. Lynne Rosetto Kasper of The Splendid Table has the perfect jam tart recipe in her book, How to Eat Supper. I wanted to garnish with fresh rose petals, but again, none to be found. I think the pine nuts and ground pistachios were a beautiful complement to the pink color of the jam and gave the whole thing a middle eastern feel.
Zest of 1/2 lemon
1/4 cup whole almonds
3/4 cup unbleached all-purpose flour
1/4 cup sugar
Generous pinch of salt
6 tablespoons cold, unsalted butter, cut into 6 chunks
1 large egg yolk
1/2 teaspoon almond extract
3/4 cup jam
Follow the instructions here.
The birthday girl refused to be photographed so I kind of snuck this shot. We were bottling our homebrew with our friend Adam and the two of them were eating the sugar pellets for the beer while I was slaving away siphoning wort. Kids!