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20. Australian Rosella Jam Tarts Recipe 2

Australian Rosella Jam Tarts Recipe

5 from 1 vote
The Australian Rosella Jam Tarts Recipe is a delightful treat that combines the sweetness of jam with the buttery goodness of tarts. This recipe is simple to make and offers a burst of fruity flavor in every bite.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: Australian
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

Tarts
  • 2 cups all-purpose flour
  • 1 cup butter unsalted , chilled and diced
  • 1/4 cup sugar granulated
  • 1/4 tsp. salt
  • 6 tbsp. butter unsalted , chilled and cut into 1/2-inch pieces
  • 2 egg yolk large
  • 4 tsp. ice water
Jam
  • Rosellas however much you harvest
  • Water
  • 1 Lemon juiced
  • 1 teaspoon butter
  • Sugar to match your pulp

Equipment

  • Mixing Bowl: Used to combine the flour and sugar for the tart pastry.
  • Pastry Cutter or Fingertips: Used to blend the butter into the flour mixture.
  • Plastic Wrap: Used to wrap and chill the tart pastry dough.
  • Saucepan: Used to cook the Rosella petals for the jam.
  • Strainer: Used to strain the cooked Rosella petals.
  • Wooden Spoon: Used to stir the Rosella jam mixture while cooking.
  • Tart Pan: Used to shape and bake the tart shells.
  • Baking Sheet: Placed under the tart pan to catch any drips during baking.

Method
 

Preparing the Tart Pastry:
  1. a. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 tsp. of salt.
  2. b. Add 1 cup of chilled and diced unsalted butter to the bowl.
  3. c. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. d. In a separate small bowl, whisk together 2 large egg yolks and 4 tsp. of ice water.
  5. e. Gradually pour the egg yolk mixture into the flour mixture, stirring with a fork until the dough comes together.
  6. f. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.
  7. g. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Rosella Jam:
  1. a. Harvest the desired amount of Rosellas, removing the petals from the calyx and seed pod.
  2. b. Rinse the petals in cold water and place them in a saucepan.
  3. c. Add enough water to cover the petals and squeeze in the juice of one lemon.
  4. d. Bring the mixture to a boil, then reduce the heat and simmer until the petals are soft and the liquid has reduced, about 15-20 minutes.
  5. e. Remove the saucepan from the heat and strain the petals, discarding any remaining solids.
  6. f. Return the strained liquid to the saucepan and add 1 teaspoon of butter and sugar to match the amount of pulp.
  7. g. Cook the mixture over low heat, stirring constantly, until it thickens to a jam-like consistency.
  8. h. Remove from heat and let the jam cool completely.
Preparing the Tarts:
  1. a. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. b. On a lightly floured surface, roll out the chilled tart pastry to about 1/8-inch thickness.
  3. c. Using a round cookie cutter or a glass, cut out circles of dough that will fit into your tart molds.
  4. d. Gently press each circle of dough into the bottom and sides of the tart molds, trimming any excess dough.
  5. e. Spoon a small amount of the prepared Rosella jam into each tart shell, filling it about halfway.
  6. f. If desired, use the remaining chilled butter (cut into small pieces) to dot the tops of the tarts.
  7. g. Place the tart-filled molds onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the pastry turns golden brown.
  8. h. Once baked, remove the tarts from the oven and let them cool on a wire rack before serving.

Notes

Use chilled butter for the tart pastry to ensure a flaky texture.
Sprinkle a little flour on the rolling surface and rolling pin to prevent sticking.
Handle the tart pastry dough gently to avoid overworking it.
Grease the tart pan well to prevent the tarts from sticking.
Press the dough evenly into the tart pan for consistent results.
For a decorative touch, create lattice patterns or shapes with leftover dough.
Allow the tarts to cool slightly before removing them from the pan to prevent breakage.