Tart in Ember Day

Product :saffron
Category : starters
Nº of Portions :0
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Warm the cream and ad the saffron., do not boil, remove from the heat and allow saffron to infuse. Roll out the pastry, then a line a 25cm/9inch flat pie tin. Crimp the edges and bake for 10 minutes at 200ºC (400ºF), remove and allow to cool. Gently fry the onions in the butter until golden, drain and reserve. Beat the eggs and extra yolks together, then add the warm cram/saffron mixture. Continue to beat the two together. Stir in the onions, the fruits, the spices and the seasonings. Pour the mixture into the pie shell and bake at 180ºC (350ºF) for 25-30 minutes or until set.
Advice :
30 saffron filaments powdered
300 ml thick cream
350 g short-crust pastry
2 large onions sliced
3 eggs plus 2 extra egg yolks
25 g raisins, plumped in hot water
25 g currants
¼ teaspoon ginger, ground
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
25 g sugar
½ teaspoon salt
¼ teaspoon black pepper, ground

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