Name: Rose petal tart
Yield: Serves 6-8
Cuisine: Syrian
Ingredients: petals of 1 small scented red or pink rose; 2 level tablespoons caster sugar; 160 g cold unsalted butter, cubed pinch of salt; 1 large egg yolk; 125 g whole milk yogurt 2 tablespoons rose water; 1 large egg white (yolk reserved for tart filling) caster sugar for coating; petals of 1-2 scented red roses; 5-6 tablespoons ice-cold water; 300 ml double cream; 200 g plain flour

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

It was in Syria that I first experienced the romantic pleasure of eating rose petals, which have a tantalising texture and a subtle flavour that is not simply scented. I still buy rose petal jam whenever I can - it is particularly good stirred into yogurt. The filling for the tart is rather like a very light rose-flavoured cheesecake, with delicately crisp petals on top. It is a lovely party piece and a good talking point.