Saffron Infused Apple Tart

August 28, 2017  •  Leave a Comment

This decadent tart is the perfect show-stopper for a dinner party.

The saffron infused apple gives it an amazing flavour and that colour - OMG!

It's a little tricky to make, but nowhere near as complicated as it looks.

And hey, it's healthy! No grains, or sugars and you could switch out the butter for coconut oil and make it diary-free as well.

Make it. Photograph it. Tell me what you think

INGREDIENTS:

Crust:

6 Tbsp butter

2 cups almond flour

1/4 cup granulated sweetener

 

Filling:

Half of a 100mg vial of infused saffron.

4-6 large apples, I used Democrats but you could use whatever you had on hand

Sweetener to taste

 

Apple Rosette:

Half of a 100mg vial of infused saffron.

6 fresh apples, quartered, cored, and sliced very thin (keep in lemon water until ready to use)
 

juice of 1 fresh lemon, added to a large bowl of cold water
 

¼ cup rice malt syrup or honey

 

METHOD:

Crust:

Pre-heat oven to 180° C

Grease and line a tart pan.

Melt the butter in the microwave or a small saucepan.

Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven for 15 mins until firm and golden brown.

 

Filling:

Peel, core and slice apples and place in a saucepan with just a hint of water and the saffron infusion.

Add sweetener of choice to taste.

Cook until soft and fragrant.

Mash into a soft base and sit aside.

 

Apple Rosette:

Spread the saffron infused apple base in the tart shell.  

Warm the apple slices in the microwave until pliable, then place in a shallow pan with the remainder of the infused saffron and a touch of water.

Turn the slices gently in the saffron mixture until they are golden and fragrant.

You will break some, which is why you slice way more than you need.

Roll a slice of apple into a tight spiral and stand it up vertically in the apple base.  Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.  Repeat until the top of the tart is completely covered with apple roses.  

 


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