Rose and Lemon Pies
Ingredients
- For the filling
- 50 grams ground almonds
- 5 Tbsps sugar
- 250 milliliters warm milk
- 1 pinch ground cinnamon
- Rose water
- 2 eggs
- ½ organic lemon (juiced)
- 350 grams Quark
- For the dough
- 250 grams Pastry flour
- 80 grams sugar
- 1 egg
- 160 grams butter
- To serve
- Pastry flour (for dusting)
- butter (for the molds)
- candied Lemon peel
- Rose petal (for garnish)
Preparation steps
For the filling: Combine the almonds, 2 tablespoons sugar and warm milk. Chill overnight.
The following day, drain the almond mixture. Mix the liquid with the remaining sugar, cinnamon and rose water, eggs, lemon juice and quark.
For the dough: Combine the flour, sugar and a pinch of salt, make a well in the center, add the beaten egg to the well and distribute the chopped butter around the edges. With your hands, rapidly mix until smooth, form into a ball, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
On a lightly floured work surface, roll out the dough until 0.4 cm (approximately 1/8 inch) thick. Cut out 1 disc (17 cm diameter) (approximately 7 inches) and 4 small discs (each around 11 cm) (approximately 4 inches).
Line the buttered tart pans with the discs and fill with almond paste.
Bake for 25-35 minutes, until golden brown.
Remove from the oven, let cool and serve garnished with candied lemon zest and rose petals.
