Roselle Tart

Ingredients

• 1-1/2 cups sugar

• 1 tablespoon flour

• 1/2 teaspoon cinnamon

• 1/3 cup water

• 4 cups fresh roselle calyces, seed pods removed and coarsely chopped

• 1/2 teaspoon lemon extract

• 2 tablespoons butter

• 1/2 cup pecans, toasted and coarsely chopped

• 1/2 batch tart crust

Instructions

1. 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. Stir in the pecan pieces and set aside.

2. Preheat oven to 375° F.

3. Make the tart crust according to directions in the Chard Tart recipe, and divide into 6 equal pieces. Roll each out into a 6-1/2” round and place in a 4-1/2” tart pan. Crimp the edges. Prebake the crusts for about 10 minutes until they just begin to brown. Remove from oven and let them cool.

4. Divide the filling into six equal portions and place each into a tart crust.

5. Return to oven and bake for another 30 minutes. Serve cool.