Savory tartes with pork, apples and saffron: the recipe

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I learnt my lesson…this is the last time that I will take photos at the sunset. The yellow light reflecting on the food and on the white linen is just getting on my nerve…I could have soften it by using the diffuser, but I was in a rush… :P

Anyway, just to remain in the topic “pairing with saffron”, I made these sweet-savory little tarts. They are a kind of empanadas stuffed with pork, apples and…saffron :) Excellent as a starter, these tartes may also be served as main course, if accompanied by a fresh salad.

Note: choose fairly sweet apples, as golden or renette type. Granny smith ones are a bit too sour and not really a perfect pairing with saffron.

Tarts with pork, apples and saffron

(Doses for 6 persons)

For the pâte à quiche (recipe here)

For the filling

  • 300 g of pork tenderloin

  • 1 apple (I used the golden type)

  • 50 mL of fresh cream

  • 1 table spoon of flour

  • 1 tea spoon of saffron in pistils

  • salt to taste

  • extra virgin olive oil as needed

Prepare the pâte à quiche as explained in this post. Wrap it with some paper film and let it rest in the fridge for 2 hours. Prepare the filling: pour the cream into a pot and warm it up on the stove, under a low flame. As soon as the cream is warm, turn the flame down and add the saffron. Leave it to soak for 15-20 min. Dice the pork and put it in a pan with a bit of olive oil, and let it brown. In the meanwhile, peel the apple, remove the seeds and dice the pulp. Add the apple to the pork and let them cook under a low flame, until the apple will soften. Now, sprinkle the flour, mix and add the cream with the saffron. Mix and set aside. Cover 6 muffin moulds with some pâte à quiche. Add the filling and seal each tarte with a circle of dough. Bake the tarts in preheated oven at 180 C, until the surface will turn golden-brown. Serve them cold out lukewarm.