Buckwheat berry tartlets with lemon herb cream from Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes (page 309) by Sarah Owens

  • buckwheat flour
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  • blossoms of your choice
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  • EYB Comments

    Fresh lemon verbena or rosemary, vanilla bean, jasmine blossoms, or lavender blossoms work well. Fresh blackberries, small gooseberries, sliced figs, or red or champagne currants work well. Cream must steep for several hours.

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Notes about this recipe

  • Eat Your Books

    Fresh lemon verbena or rosemary, vanilla bean, jasmine blossoms, or lavender blossoms work well. Fresh blackberries, small gooseberries, sliced figs, or red or champagne currants work well. Cream must steep for several hours.

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