📖 Instructions

1. Prepare the Tart Crust: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt.
2. Add Cold Butter: Cut in 1/2 cup (1 stick) of cold, unsalted butter into small cubes. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This process is crucial for creating a flaky crust, so make sure the butter stays cold. Don't overmix! You should still see small pieces of butter.
3. Incorporate Egg Yolk and Water: In a separate small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour mixture and mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust.
4. Form the Dough: Gently press the dough together to form a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, which prevents the crust from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
6. Pre-Bake the Crust: Line the tart crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let it cool completely before filling.
7. Prepare the Lychee Filling: In a medium saucepan, combine 1 can (20 ounces) of lychees in syrup, drained, reserving 1/2 cup of the syrup, 1/4 cup granulated sugar, and 2 tablespoons cornstarch. Whisk until the cornstarch is fully dissolved.
8. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer. Remove from heat and stir in 1 tablespoon of rosewater. Taste and adjust sweetness, if needed.
9. Assemble the Tart: Arrange half of the cooked lychees evenly over the pre-baked tart crust. Pour the remaining filling over the lychees, ensuring they are evenly distributed.
10. Chill the Tart: Refrigerate the tart for at least 2 hours, or until the filling is set. This allows the flavors to meld together and the tart to firm up, making it easier to slice and serve.
11. Garnish and Serve: Before serving, garnish the tart with fresh rose petals or a light dusting of powdered sugar. Slice and serve chilled. Enjoy the symphony of flavors!