Every spring Im waiting for our lilac bushes to finally blossom. Some years they blossom at the beginning of May but most of the time it’s already the beginning of June . We have 2 lilac bushes growing in our garden. I planted them about 10 years ago and for about 5 years there are enough blossom stems to make a syrup out of them.

How to make Homemade lilac simple syrup

Its super simple- You only need 4 things.

• sugar
• water
• Lilac flowers
• lemon juice

Recipe for 1 Liter:

Ingredients:

• 750g water
• 750g white sugar
• juice of 1/2 lemon
• 16 lilac flower stems

Directions:

• First give your lilac flower stems a good shake so that all the bugs are gone.
• In medium sized pot mix together the sugar and water and bring it to a boil. Set aside after that.
• Now add the lemon juice and all the lilac blossoms but without the stems to the hot syrup
• I let everything steep for 24 hours.
• After the 24hours I strain everything through a sieve and a linen. Bring everything to a boil once more for about 5 minutes and fill it in a bottle with a tight lid.
• Keep it in your fridge after opening it.

Things you can use your homemade lilac simple syrup for.

• First of all you can use it for a lot of backed goods for flavouring. I love to soak a lemony sweet loaf with lilac syrup. So good.
• You can flavour lemonades too but since I can’t make many bottles of that syrup my kids get lilac lemonades only on special occasions
• It’s great for drinks like a lilac mojito or my favourite cocktail “Lilac blossom Margarita”

I hope you will enjoy my lilac simple syrup as much as I do . It’s one of my favorite things I’m looking forward to every spring.

Sweet hugs Nina

If you enjoyed my homemade lilac simple syrup recipe you may enjoy my recipe for homemade elderflower syrup too.

Say hello. Connect with us on our social media channels and follow us on Instagram, Facebook and Pinterest

The post Homemade lilac simple syrup appeared first on Two Sisters Living Life.

This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It’s not to overwhelmingly sweet, it’s just perfectly sweet from the strawberries and perfectly tart from the rhubarb.

It’s our mums favorite sweet dessert, even though she does not like sweet things! She even wanted my strawberry-rhubarb pastry tarts for mothers day and for her 40th wedding day. She really loves them!

You can make the recipe either with store bought puff pastry sheets (I’ve used 1 1/2 sheets) or make your own homemade puff pastry dough! Following is the recipe I’ve used:

How to make my delicious strawberry-rhubarb pastry tarts with homemade puff pastry:

Ingredients for puff pastry:
•300g flour
•2tbsp sugar
•1tsp salt
•300g cold butter, chopped
•150ml ice water

1. Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
2. Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
3. Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
4. Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
5. Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
6. Preheat oven to 200°C.
7. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
8. Bake for 12-15 minutes until golden browned and cooked through.

If you have some rhubarb left I would recommend you our delicious Strawberry-Rhubarb Galette, our beautiful Rhubarb lattice Tart or our gluten free polenta-almond mini cakes with rhubarb glaze

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Strawberry-Rhubarb Pastry Tarts filled with almond frangipane

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: French, Italian

Servings

12

little tarts

Prep time

20

minutes

Cooking time

15

minutes

Calories

248

kcal

Total time

35

minutes

This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It's our mums favorite it's not to overwhelmingly sweet, it's just perfect sweet from the strawberries and tart from the rhubarb.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 sheets 1 1/2 store bought puff pastry see recipe notes for homemade puff pastry

• frangipane

• 140 g 140 ground almonds

• 110 g 110 icing sugar

• 2 1/2 tbsp 2 1/2 all-purpose flour

• 80 g 80 butter soft

• 1 1 egg

• 1 1/2 tsp 1 1/2 rose water

• Filling

• 300 g 300 rhubarb trimmed, cut into 5cm lengths

• 350 g 350 strawberries halved

• 2 tbsp 2 icing sugar

• 1 tsp 1 rose water optional

• 1 1 egg for eggwash

• 45 g 45 Pistachios or almond slices chopped, for decoration (optional)

Directions

• Preheat oven to 200°C and prepare two oven trays with parchment paper.
• Frangipane
• Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth.
• For the filling: Combine rhubarb, strawberries, sugar and rosewater.
• Roll out store bought puff pastry sheets and cut into 6 pieces each sheet. In total 12 pieces and divide onto prepared oven trays. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Notes

• If you like to make it with homemade puff pastry:
• Ingredients for puff pastry:
  •300g flour
  •2tbsp sugar
  •1tsp salt
  •300g cold butter, chopped
  •150ml ice water
  
  
• Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
• Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
• Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
• Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
• Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
• Preheat oven to 200°C.
• Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Nutrition Facts

• Calories: 248kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 42mg
• Sodium: 60mg
• Potassium: 127mg
• Fiber: 3g
• Sugar: 13g
• Vitamin A: 232IU
• Vitamin C: 19mg
• Calcium: 56mg
• Iron: 1mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Strawberry-Rhubarb Pastry Tarts appeared first on Two Sisters Living Life.