4
Simple
1:00
Saffron, Almond and Pine Nut Tart
A famous traditional German children's songs lists saffron as one of the seven indispensable ingredients for making a cake, because of the beautiful yellow colour it imparts to any baked good. Our precious MIASA saffron will do the same with this almond and pine nut tart and turn it into a delicately bitter-sweet dessert treat. In combination with pine nuts from the Mediterranean and almonds originating from South-West Asia, MIASA saffron allows you to create a tasty and original tart with an intercontinental aroma in just a few simple steps.
Ingredients
| 200 | g | flour | ||
| 150 | g | sugar | ||
| 100 | g | butter | ||
| 4 | eggs | |||
| 1 | Tbsp | milk | ||
| 150 | g | almonds | with skin | |
| 1/2 | tsp | saffron threads |  | |
| 2 | organic lemons | |||
| 50 | g | pine nuts | ||
| 1 | Pinch | salt | ||
| Butter | to grease the pan | |||
| Icing sugar | ||||
| Peaches or ice cream | to serve |
Preperation
Preheat the oven to 180° C. |
Knead the flour, 50 g of sugar, the butter, one egg and the milk together to form a dough and chill in the fridge for 30 minutes. |
Separate the remaining eggs and beat the egg whites with a pinch of salt until they form stiff peaks. |
Grate the zest of the 2 lemons. Beat the egg yolks with 100 g of sugar until foamy, then add the almonds, saffron and lemon zest. |
Grease a springform baking tin and line with the dough. Spread the almond mixture evenly on the dough and sprinkle over the pine nuts. |
Bake on the middle shelf of the oven for 20 minutes. Leave to cool on a cooling rack. |
Dust with icing sugar and serve. Garnish to taste with peaches or orange slices. |