Crostatine with homemade rose petal jam with Miranda's roses
Ingredient for a small jar (about 250 ml) of rose petal jam
* Warning: not all types of roses are edible, so be sure to find a quality of fleshy and fragrant wild roses which have not been treated with pesticides, better if grown in some garden far from smog or polluting sources. Seize freshly blossomed roses and remove the lower white part of the petals that could be bitter.
  • 200 g rose petals
  • 200 g granulated sugar
  • 1 lemon
  • 200 ml of water
*Ingredients for ⅘ Crostatine (mini-tarts)
  • 200 g flour
  • 50 g brown sugar
  • 80 g cold butter + a little to spread on the molds
  • 2 egg yolks + 1 whole egg
  • 1 organic lemon
  • 1 pinch of salt
  • (A little milk if needed)
How to make jam
  1. Wash the rose petals and dry them as much as possible without creasing them.
  2. You can quickly centrifuge them in the salad basket and then place them flat on a dry cloth to remove all the excess water.
  3. Using a pair of scissors, cut the rose petals into small pieces, leaving aside the lower white part of the petals that could be bitter. Place them inside a large glass or ceramic bowl together with 100 g of sugar. Mix lightly with your hands so that all the petals are well sprinkled with sugar. Cover the bowl with some film and leave to macerate overnight.
  4. Squeeze the juice of a lemon and put it together with 200 ml of cold water and 100 g of sugar in a large saucepan. Add the macerated rose petals and place everything on low heat.
  5. Cook for about 20 minutes, stirring occasionally. Blend quickly with an immersion blender, to obtain a smooth and velvety jam, which looks almost like a syrup but more dense. The consistency should not be too liquid, if necessary, cook the jam for 5 extra minutes.
  6. Pour the still boiling jam into a sterilised glass jar, then put the lid on and close well, and turn the jar upside down. Cover the jar with a blanket so that it will cool down slowly and will be vacuum-sealed.
How to make crostatine
  1. Pour the flour, sugar and a pinch of salt in a food processor together with the cold butter cut into small pieces and mix at maximum speed to obtain a sandy mixture.
  2. Quickly beat the whole egg and the egg yolks and add them to the mixture together with the grated rind of an organic lemon. Mix again at minimum speed for a few seconds until the ingredients come together.
  3. Transfer the dough to a lightly floured wooden board and work with your hands quickly until you get a homogeneous ball. Wrap it with the film, put it in the fridge and let it rest for 30 minutes.
  4. After the resting time, remove the dough from the fridge and spread it quickly with a rolling pin on a lightly floured surface to make a sheet about ½ cm thick.
  5. Make ⅘ equal discs with the same diameter of your molds (I used a glass to get the round shape) and place them on the buttered molds pressing a bit with your fingers to let them perfectly fit the surfaces.
  6. Use the remaining dough to make the small roses to decorate your tarts. I used a bottle cup to make some mini-circles of dough (the petals of the pastry roses) that I rolled up one above the other into small groups of ⅘ to create the flowers.
  7. I got approx. 10/12 small roses but you can make less or more in order to use all the remaining dough.
  8. Stuff the tarts with the rose petals jam up to the edge, leveling the surfaces with the back of the spoon and add the small pastry roses on the jam surface of each tarts to decorate them.
  9. Transfer the tarts into a preheated static oven and cook them at 180 ° C for about 20 minutes until they become golden brown.
  10. Remove and let them cool down. Enjoy!
Recipe by The Freaky Table at