Apple and Roses Jam Tart with a Touch of Grapefruit

apple and roses jam tart

My parents’ house is surrounded by a huge garden with wonderful little flowerbeds. From mid-April to the beginning of July, the rose garden is in full bloom, and the roses are so beautiful and perfumed that I’ve always wondered: should I try to cook them?

The answer, of course, has been YES. So I’ve decided to use rose petals to enrich with their taste and perfume a very simple apple tart. This is how I ended up cooking this nice apple and roses jam tart.

It goes without saying that it has been a huge success! Especially with my sister Gaia, who loves roses and everything that tastes/smells like them. When you serve a rose-flavored dessert with some tea in a garden full of flowers, you can have a hint of what paradise may look like.

I used grapefruit zest instead of  lemon or orange zest to flavor the shortcrust pastry. I think that the bitter and aromatic taste of rose grapefruit is perfect to balance the sweetness of the apple jam.

To strengthen the taste of rose petals, you can add a few drops of rosewater, but don’t exaggerate! 3 to 4 drops will be enough. I think this apple and roses jam tart is perfect with some super good tea, like the Black Tea – Pomme d’amour by Dammann Frères.

Apple and Roses Jam Tart with a Touch of Grapefruit 

For the pastry

270 gr. all-purpose flour

30 gr. yellow corn flour

180 gr. butter

120 gr. icing sugar

3 egg yolks

a pinch of salt

1 rose grapefruit zest


For the jam

3 apples

150 gr. rose petals

50 gr. caster sugar

1 tbsp. butter

3-4 drops of rosewater (optional)



For the shortcrust pastry, begin mixing the butter with the egg yolks, then add the sugar and the grapefruit zest. If you don’t have a mixer, use a fork, to keep the butter cold. When the ingredients are well mixed, add the two flours and the salt. Don’t knead the dough too much, just try to form a compact and consistent ball. Refrigerate for 2 hours.

In the meantime, let’s cook the apple and roses jam. Cut the apples in small pieces, then put them in a casserole with a tbsp. of butter and 100 gr. of rose petals. Let cook until the apples are almost completely melted.

At this point, add the sugar and the rest of the rose petals, and cook for 10 more minutes. If you want to obtain a creamy consistency, use a hand blender (I did it, but it’s up to you!). Now you can also add the rosewater, if you want your jam to have a strong rose flavor.

Preheat the oven at 180° C (356° F). Now roll the dough and put it in a buttered and floured tart mold. Cover it with a sheet of baking paper and add dry beans on it. Cook the dough for 10 minutes.

Now take away the baking paper with the beans, and pour the apple and roses jam on top of your bottom pastry. Bake for 20 to 25 minutes.

Serve your tart warm or cold, with some ice cream or a cup of black tea.

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