Fusion

Saffron-Infused Quince & Pomegranate Persian Fusion Tart

By
Saffron-Infused Quince & Pomegranate Persian Fusion Tart
A beautifully golden tart infused with saffron, topped with quince and pomegranate seeds.

Indulge in the harmonious blend of traditional Persian ingredients with modern pastry techniques in our Saffron-Infused Quince & Pomegranate Fusion Tart. This dessert marries the exotic flavors and aromas of quince and pomegranates with a delicate, flaky crust, all elevated by the luxurious touch of saffron. Perfect for festive occasions or as a sophisticated treat to impress guests, this tart is sure to become your new favorite.

“In Persian cuisine, the marriage between sweet and tangy flavors creates magic on the palate.”

Highlights

  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Servings: 8
  • Calories: 320kcal

Ingredients

For the Tart Dough:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 stick (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
For the Filling:
  • 2 quinces, peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon saffron threads, soaked in 3 tablespoons warm water
  • Seeds of 1 pomegranate
  • 1/4 cup heavy cream

Instructions

  1. Prepare the Tart Dough: In a food processor, combine flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Drizzle in egg yolk and ice water, pulsing until dough comes together.

  2. Chill the Dough: Form dough into a disc, wrap in plastic, and refrigerate for at least 45 minutes.

  3. Preheat Oven & Roll Out Dough: Preheat oven to 375°F (190°C). On a floured surface, roll out dough to fit a tart pan with a removable bottom. Press into the pan and trim excess edges.

  4. Prepare Quince Filling: In a bowl, toss quince slices with lemon juice and granulated sugar. Arrange in the tart shell, sprinkling soaked saffron (including water) evenly over top.

  5. Add Pomegranate Seeds: Scatter pomegranate seeds across the quince layer for a burst of color and flavor.

  6. Bake the Tart: Brush edges with egg wash if desired. Bake in preheated oven for about 40-45 minutes, or until crust is golden and filling is bubbling.

  7. Cool & Serve: Allow tart to cool before removing from pan. Drizzle lightly with heavy cream just before serving.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 slice
  • Calories: 320kcal
  • Carbohydrates: 35g
  • Protein: 4g
  • Fat: 18g
  • Cholesterol: 70mg
  • Sodium: 120mg
  • Fiber: 2g
  • Sugar: 20g

Serve this Saffron-Infused Quince & Pomegranate Persian Fusion Tart as a stunning centerpiece for your next gathering. Whether paired with a scoop of vanilla ice cream or enjoyed on its own, each bite offers a delightful balance of sweet and tart flavors, accented by the exotic aroma of saffron. This dessert is not just a treat for the taste buds but also a feast for the eyes!

Related posts