Cherry, pistachio and rose tart

Updated at: Thu, 17 Aug 2023 14:12:12 GMT

Step 1

For pastry, whiz flour, sugar, butter and a pinch of salt in a food processor to fine crumbs. Add egg and extra egg yolk and pulse until a smooth dough forms. Enclose in plastic wrap and chill for 30 minutes.

Step 2

For rose syrup, Place petals in a pan, cover with 200ml boiling water and set aside for 30 minutes. Add the sugar to pan, then place pan over medium-low heat. Bring to the boil, stirring until sugar dissolves. Simmer for 2-3 minutes until slightly reduced, then remove from heat and add lemon juice. Cool, then strain, discarding petals.

Step 3

Preheat the oven to 180°C. Grease a 22cm loose-bottomed tart pan. Roll out pastry on a lightly floured surface until 4mm thick, then use to line pan. Trim excess, leaving 2mm above the sides. Chill for 30 minutes. Line the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Cool completely.

Step 4

Combine mascarpone, yoghurt and icing sugar in a bowl, then spread into case. Top with cherries, pistachios and drizzle with rose syrup to serve.

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