{"id":1495,"date":"2014-05-28T17:58:55","date_gmt":"2014-05-28T15:58:55","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1495"},"modified":"2020-04-03T23:22:45","modified_gmt":"2020-04-03T21:22:45","slug":"%d7%98%d7%90%d7%a8%d7%98-%d7%a4%d7%99%d7%a8%d7%95%d7%aa-%d7%95%d7%a7%d7%a8%d7%9d-%d7%a8%d7%95%d7%96%d7%9c%d7%95%d7%9e%d7%98","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1495&lang=en","title":{"rendered":"Fruit and Cr\u00e8me \u201cRoselomat\u201d Tart"},"content":{"rendered":"

\"2014-05-28<\/a><\/p>\n

Crust Ingredients<\/h3>\n

300 grams flour (or Tami flour for a GF version)
\n200 grams cold butter or margarine, cubed
\n100 grams caster (powdered) sugar
\n1 egg<\/p>\n

Crust Preparation<\/h3>\n

In your food processor bowl, using the metal blade, add flour, butter and caster sugar.
\nTurn on until you get even crumbs.
\nAdd the egg and pulse briefly only until you receive a cohesive dough.
\nFlatten dough in plastic wrap, close around and refrigerate for at least one hour (can easily leave refrigerated up to 2-3 days).
\nPreheat oven to 180C\/350F degrees.
\nRemove dough from refrigerator, lightly flour a baking sheet and roll to a consistent \u00bc” thickness.
\nDrape over 2 rectangular, or one round 26-28″ pie tin, and gently secure into corners using your fingertips.
\nBake until golden-brown, approx. 10-15 minutes.
\nRemove and let cool completely.<\/p>\n

Prepare Cr\u00e8me \u201cRoselomat\u201d<\/a><\/h3>\n

\nSpread the cream evenly in the pre-baked pie frame, and garnish with fresh sliced fruit (grapes, nectarines, peeled apricots, pitted cherries, apples, melon, or figs.<\/p>\n

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