2/3 cup dried rose petals
1 1/3 cups all-purpose flour
1/2 cup butter or margarine at room temperature
1 1/4 cups granulated sugar
2 eggs
1/2 cup chopped hazelnuts
1/2 teaspoon active dry yeast
1/2 teaspoon vanilla extract
confectioner's sugar
2/3 cup dried rose petals
1 1/3 cups all-purpose flour
1/2 cup butter or margarine at room temperature
1 1/4 cups granulated sugar
2 eggs
1/2 cup chopped hazelnuts
1/2 teaspoon active dry yeast
1/2 teaspoon vanilla extract
confectioner's sugar
Place the dried rose petals in a small saucepan with enough water to cover and bring to a simmer
Simmer for 15 minutes, then drain and finely chop the rose petals
Preheat the oven to moderate heat (170°C)
Grease a square or rectangular baking dish measuring 20 cm x 27 cm
In a large bowl, whisk together 1 cup all-purpose flour, butter or margarine in small pieces, and 1/4 cup granulated sugar
Beat with an electric mixer at medium speed until the mixture resembles coarse crumbs
Press into the prepared baking dish, smooth the top, and bake for 25 minutes or until golden brown
While this is baking, prepare another bowl by whisking together 1/3 cup all-purpose flour, chopped rose petals, remaining granulated sugar, and other ingredients (except confectioner's sugar)
Beat with an electric mixer at medium speed, scraping the sides of the bowl as necessary, until well combined
Spread over the baked tart base and bake for another 25 minutes or until golden brown
Let cool in the baking dish, then cut into rectangles approximately 3 cm x 6 cm
Dust with confectioner's sugar.
