Post by eyeofthestorm on Aug 14, 2022 17:14:13 GMT -5
Well, this was a new one on me.
In our CSA share a couple weeks ago, we received a big bag of roselle leaves. I had no clue. Turns out the are the leaves from the plant that producses hibiscus calyxes (from which you make hibisicus tea, which I drink a ton of).
Anyway, these roselle leaves are support to taste "tart." Most recipes I found called for spices I don't keep in my pantry, so I decided to give this tart, recommended by the farmer, a try. I didn't use a tart pan, just a plain old blind baked pie shell.
1½ cups sugar
1 tablespoon flour
½ teaspoon cinnamon
1/3 cup water
4 cups roselle leaves, chopped. I didn't measure, I just chopped up the bagful.
½ teaspoon lemon extract
2 tablespoons butter
Mix together the sugar, flour, and cinnamon in a saucepan and add whisk in the water. Place over medium-heat and bring to a simmer, stirring occasionally. Add in the roselle, cover, and cook until tender, anywhere between 20-40 minutes. Remove from heat and whisk in the lemon extract and butter.
Preheat oven to 375° F.
Blind bake a tart (or pie) crust for ten minutes. Remove from the oven, pour in the filling, and bake for 30 more minutes.
Mine set up really nice and had what we call "structural integrity." That is, once chilled, you could hold a slice in your hand and eat it.
It tasted kind of like those sour gummy candies, without the gummy texture.
This website has an almost identical recipe, only it calls for pecans and the calyxes (blossoms) instead of leaves. I'll probably try that sometime since I buy the flowers in bulk. It will porbably be prettier. The one thing I can say about this tart was that it looked awful, but it tasted fine.
In our CSA share a couple weeks ago, we received a big bag of roselle leaves. I had no clue. Turns out the are the leaves from the plant that producses hibiscus calyxes (from which you make hibisicus tea, which I drink a ton of).
Anyway, these roselle leaves are support to taste "tart." Most recipes I found called for spices I don't keep in my pantry, so I decided to give this tart, recommended by the farmer, a try. I didn't use a tart pan, just a plain old blind baked pie shell.
1½ cups sugar
1 tablespoon flour
½ teaspoon cinnamon
1/3 cup water
4 cups roselle leaves, chopped. I didn't measure, I just chopped up the bagful.
½ teaspoon lemon extract
2 tablespoons butter
Mix together the sugar, flour, and cinnamon in a saucepan and add whisk in the water. Place over medium-heat and bring to a simmer, stirring occasionally. Add in the roselle, cover, and cook until tender, anywhere between 20-40 minutes. Remove from heat and whisk in the lemon extract and butter.
Preheat oven to 375° F.
Blind bake a tart (or pie) crust for ten minutes. Remove from the oven, pour in the filling, and bake for 30 more minutes.
Mine set up really nice and had what we call "structural integrity." That is, once chilled, you could hold a slice in your hand and eat it.
It tasted kind of like those sour gummy candies, without the gummy texture.
This website has an almost identical recipe, only it calls for pecans and the calyxes (blossoms) instead of leaves. I'll probably try that sometime since I buy the flowers in bulk. It will porbably be prettier. The one thing I can say about this tart was that it looked awful, but it tasted fine.