Lemon and Rosemary Tartlets – Recipe

Rosemary is both a handsome shrub for the garden and a delicious flavouring in the kitchen. Rosmarinus officinalis, as it is named botanically is an evergreen shrub that grows to about 1.2 metres (4ft) and produces bright blue flowers in late Spring. Although it was killed by the hard winter a couple of years ago, it survive most Irish winters without harm. It is ideal fro pot cultivation and when growing it in the garden give it a postion with a good sunny aspect and a soil that is well drained.

The foilage when crushed releases its aromatic oils and the gastronomic mind sends rapid messages to the taste buds, the mouth starts watering. The mind usually summons up images of slow roasted lamb, pork steak or a pasta dish. One of my favourite ways of cooking freshly dug potatoes is to scrub the skins thoroughly and cut the tubers into thin lengthwise slices of about 2cm thick. Toss the sliced potatoes in some oil, olive or rapeseed oil, and then roll them in freshly chopped rosemary. Sprinkle with salt and cook in the oven for about 40 minutes at about 200 degrees Celcius. Serve with anything savoury, they are a delicious meal by themselves, make a garlic and yogurt dip, and prepare to stuff yourself, you wont be able to stop eating them.

But rosemary as an ingredient in a dessert is less usual, and when Hanna proposed baking lemon and rosemary tartlets I immediately said yes. The rosemary adds an aromatic flavour to the sweet lemon filling. This is a combination of flavours that works so well. The soft texture of the lemon filling melts on the tongue while the molars crush the pastry, rosemary sneaks up to surprise you while you are transported to taste bud heaven…

Lemon and Rosemary Tartlets Recipe (makes 9 tartlets)

Ingredients:

Pastry

• 11/3 cup of  Spelt flours (1:2 whole grain : white)
• 2 tbsp Muscavado Sugar
• 1 tbsp Finely chopped rosemary
• Pinch of salt
• 1/3 cup of cold butter
• 1-2 tbsp cold water

Filling

• 1 cup of yogurt
• 1/2 cup light brown sugar
• 2 eggs
• 1/2 cup lemon juice (freshly squeezed)
• 1 tsp grated lemon zest

Method

1. Preheat oven to 170 degrees Celcius
2. Lightly butter tart pan
3. Mix/crumble the pastry mixture together, only add the water at the end
4. Press the pastry into the forms in the tray and bake for 15 minutess. Let cool before filling
5. Mix the yogurt and sugar well
6. Add the eggs one by one and the lemon juice and zest
7. Mix well and put into the pastry
8. Bake for 25 – 30 minutes
9. Allow to cool before serving