Rose and Cherry tart recipe was on my mind, as I was considering which recipe to share with you today. I had no inspiration to write for the whole week. I felt tired, so I worked on my inner sense of happiness and peace. This cute old-fashioned cherry tart was the first thing that came to my mind. I made it right away when I’ve got my first cherry harvest in my garden. Actually this summer we had a really good cherry harvest. I spent hours pitting them. Hard work pays off… So, my lovely ladies and gentleman, today I present you my cherry tart with roses. It’s different. I’ve got this vintage recipe from an old book I found at the public library in our town. The taste is gourmand, kinda strange, but my kids wanted me to bake it again.

Cherry and Rose’s friendship

Cherries have a special place in my heart. Whenever I see cherries, I remember my childhood like this: running around the fragrant garden, climbing a ladder to pick cherries, with a mini milk container attached to my belly. Later, my great-grandmother used to spend hours removing pits with a hairpin. I still love cherry jam. Actually, I love everything that tastes or smells like cherries. This rose and cherry tart recipe is with roses, ricotta and cinnamon. The combination of flavors is quite unusual, but If you like gourmet and unique things, give it a try.

I should tell you that the family ate a second piece each and kept repeating: “What a weird taste!”. It was over in a flash. Everyone overate and said they didn’t know if it was good. As soon as everybody woke up, the kids asked to bake it again. If you like more casual tastes, skip the pepper, ginger, parmesan and roses. Just add cherries, cinnamon, ricotta or cottage cheese and eggs. You will have the simplest homemade cherry tart recipe. If you have a garden, fresh cherries and roses – give it a try.

Rose and Cherry tart ingredients

Crust – I didn’t like original crust recipe I found in the vintage book. I would say it’s easier and quicker to use frozen puff pastry.

Cream cheese – It’s filled with cream cheese. I used whole milk ricotta. Cottage cheese works too.

Hard cheese – pancetta or parmigiano cheese to add a gourmand aftertaste.

Rose blossom leaves – My recommendation is to use roses from your own garden, if you do it organically. Store-bought flowers are grown with all sorts of chemical additives that you definitely don’t want in your mouth.

Cherries – I don’t know when you are reading this recipe, but if now is not the season, you can use cherry jam (made without pectin).

Cinnamon – it pairs well with cherries.

Black pepper and ginger – add spice to this cherry pie recipe.

Cane sugar – in the case you use cherry jam, skip the sugar.

Rose blossom water for cooking – is used frequently in Persian cuisine, in sweets such as Turkish delights, nougat, marzipan or baklava. Rose water adds an amazing smell and flavor. Just make sure it’s organic. I used the same rose water I use to make my face creams. The rose blossom water makes this cherry pie taste so special.

Vanilla sugar – it is a must if you decide to skip black pepper, ginger and roses.

Ingredients needed for a Rose and Cherry tart

Crust

¾ cup + 1 tbsp (200 g) all-purpose flour

3 tbsp + 1 tsp (50 ml) water

¼ cup + 3 tbsp (100 g) butter (I use vegan butter)

a pinch of salt

or frozen puff pastry.

Filling

7 oz (200 g) ricotta cheese or cottage cheese

1 tbsp (15 g) grated Parmesan

Pick a handful of rose petals from your garden

17 oz (500 g) fresh organic cherries. This time I used 14 oz (400 g) of cherry jam

3 free-range eggs

1 teaspoon cinnamon

0.5 teaspoon black pepper

0.5 teaspoon dried ginger

1/2 cup (100 g) raw cane sugar (you don’t need sugar if you use sweet jam)

3 tablespoons rose blossom water for cooking

Powdered Vanilla sugar

How to make Cherry tart with roses

Grate the butter. Mix it with flour, water and salt. Knead the dough until smooth and form it into a ball. Place it in the fridge for an hour.

Preheat the oven to 350 °F/180 °C degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round about 12 inches in diameter.

Lift it over a 9.5-inch round fluted tart pan, and place dough in pan. Gently press into the sides and bottom. Trim dough flush with the edge. Using a fork, lightly prick all over bottom. Bake for about fifteen to twenty minutes.

While the crust is in the oven, prepare the filling. Place pitted cherries in a medium bowl, sprinkle with cinnamon, pepper and ginger, add sugar, mix and leave for a while. This time I used cherry jam, so I skipped the sugar. Chop the rose petals with a knife and mix them with the cherries. Beat the eggs with an electric mixer.

Mix together ricotta (or cottage cheese), cherries, add eggs. The filling is done. Transfer the crust to a wire rack, and let cool completely. Pour the filling over the crust and bake for another 50 minutes – 350° F/180° C degrees. Transfer the tart to a wire rack, let cool slightly before serving. Spray with rose water, decorate with rose petals. Sprinkle with powdered vanilla sugar. Enjoy!

If this rose & cherry tart recipe combination seems too weird to you, skip the spices. I mean ginger, black pepper and Parmesan. You can omit the roses as well.

Kitchen Tools and Equipment list you may need

Fluted tart pan

Wooden rolling pin

Cake stand

Can you use roses in food?

Rose petals are often used in a savoury context too — they’re added to traditional Ras El Hanout spice mixes, along with cinnamon, clove, cumin, turmeric, pepper, coriander and many more spices. The Ras El Hanout is then used in chicken and lamb tagines, or as a meat rub for traditional dishes like grilled quail.

More dessert recipes:

• Italian Plum cake
• Bavarian cream doughnuts
• Lazy cake with nuts
• Christmas bundt cake
• Italian lemon pound cake
• French custard cake – Flan Patissier
• Black forest Yule log – Buche de Noel

If you are looking for inspiration click here

Follow me on Instagram and tag #kaylamagazineofficial to see your amazing creations!