Walnut and Rose Petal Jam Tart

Name: Walnut and Rose Petal Jam Tart
Yield: 10 serving
Ingredients: 250 gm plain flour; 150 gm butter; 30 gm Caster; 1 egg yolk; 40 ml water; 1/8 teaspoon salt; 150 gm Rose Flower Jam; 2 eggs; 100 gm butter; 100 gm icing sugar; 100 gm almond meal; 100 gm walnut flour; 1/2 teaspoon baking powder; 20 ml rosewater; 50 gm walnuts; 50 gm walnuts

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Servings
10
Course
Dessert, Others

Walnut and Rose Petal Jam Tart

Iris Warren

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You can fill this tart with any jam or nut you like. There is nothing like a crispy fresh walnut though with a hint of Rose

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Ingredients

Servings

250 gm plain flour
150 gm butter unsalted
30 gm Caster or superfine sugar 2 tablespoons
1 egg yolk
40 ml water 2 tablespoons makes a 1/4 cup / 60 with the yolk
1/8 teaspoon salt

Filling

150 gm Rose Flower Jam or whichever you like
2 eggs 70 gm
100 gm butter softened
100 gm icing sugar
100 gm almond meal flour
100 gm walnut flour or all walnut meal or almond if not available
1/2 teaspoon baking powder
20 ml rosewater 1 tablespoons
50 gm walnuts chopped
50 gm walnuts left whole for the top

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Instructions

You'll need a tart case with a removable bottom. 9 in or 23 cm. Oven temperature 180C / 350F
Make the pastry first by putting the flour, butter, sugar and salt into a food processor and blending till combined (It will have an even bread crumb like look)
Add the (1/4 cup- 60 ml) combined cold water and egg yolk and process till it comes together in a ball.
Tip onto the bench and push into a flat disc and refrigerate for 15 minutes.
Roll out using a little extra flour to stop it sticking to the bench. Trim the edges and then rest again for 1/2 an hour in the fridge ( or 15 minutes in the freezer)
Line with baking paper and bake blind filled with beans or rice for 15-20 minutes then remove the paper and bake till golden ( another 10-15 minutes).
Meanwhile beat the butter, sugar and rosewater till light and fluffy in the bowl of a stand or hand mixer. Add the eggs one at a time then add the nut flour and 50 gm of the chopped walnuts . Mix well
Spread the jam onto the base of the tart case. The filling is like a thick batter . Spoon it onto the base and spread with a spoon and finish by pushing it into place with your fingers Cover with the remaining walnut pieces.
Bake for 30 minutes. After 30 minutes you can place a piece of foil over the top if you like. This will prevent the walnuts from scorching. Bake another 10 minutes ( Total 40 minutes)
I like to paint mine with some melted jam when it comes out of the oven for shine and taste. You will have to dab it a bit as the jam will try to pull the nuts off. if they move just stick them back.

Notes

Just a note. Add just enough liquid to bring the pastry together. When baking blind make sure you bake the pastry till it is golden crisp and cooked through. That way the finished pastry will be gloriously crisp and perfect. It wont cook too much more once filled and baked again