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


Recipe Summary

1 hr 20 mins

Nutrition Profile:



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

1 tartlet & scant 1 tablespoon sauce each
260 calories; protein 4.1g; carbohydrates 32g; dietary fiber 2.4g; sugars 15.3g; fat 13.4g; saturated fat 3.2g; cholesterol 7.4mg; vitamin a iu 3043.7IU; vitamin c 6.2mg; folate 33.9mcg; calcium 35.7mg; iron 1mg; magnesium 15mg; potassium 194.7mg; sodium 147.4mg; thiamin 0.1mg; added sugar 8g.

1 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat