Saffron can be a pricy spice to use, but its delicate flavor can't be replicated and its carotenoids are credited with cancer-fighting powers. In this healthy tart recipe, saffron gives the topping a beautiful golden hue. Source: EatingWell Magazine, November/December 2016

Raghavan Iyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Melt butter in a large skillet over medium heat. Once the foam subsides, add sweet potato and cook, stirring often, until light brown and tender but not breaking down, 6 to 8 minutes. Stir in apple, brown sugar, cinnamon, cloves, nutmeg, salt and pepper. Remove from heat.

  • Dust a work surface with flour. Unfold the thawed, cold puff pastry sheet and roll it out to a 12-inch square. Cut into 9 equal pieces.

  • Stuff the pastry squares into 9 cups of a 12-cup muffin tin, allowing the edges to hang over the top. Fill with the sweet potato mixture.

  • Bake until the edges of the pastry are sunny brown and flaky, 35 to 45 minutes.

  • Meanwhile, place warm milk and saffron in a medium bowl and let steep, stirring a few times, for 2 minutes. Add yogurt, sugar and cardamom; whisk until smooth.

  • Serve the warm tartlets topped with a dollop of the saffron yogurt and pomegranate seeds.


To make ahead: Refrigerate stuffed pastry (Steps 2-4) for up to 1 day; bake for 45 minutes.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

260 calories; 13.4 g total fat; 3.2 g saturated fat; 7 mg cholesterol; 147 mg sodium. 195 mg potassium; 32 g carbohydrates; 2.4 g fiber; 15 g sugar; 4.1 g protein; 3044 IU vitamin a iu; 6 mg vitamin c; 34 mcg folate; 36 mg calcium; 1 mg iron; 15 mg magnesium; 8 g added sugar;