Lemon Saffron Tart on Almond Crust

March 11, 2011
Lemon Saffron Tart on Almond Crust

Test Kitchen-Approved

Author Notes: This tart is an Iranian twist to a French classic. The saffron adds a delicate scent while intensifying the citrus flavor as well as giving the tart a brighter yellow color than plain lemon. This crust is an adaptation of David Liebovitz's recipe in method. Any tart crust can be used, I prefer to make it with almond. The below recipe is the result of testing and failing of at least a dozen different lemon tart/tarte au citron recipes.

Note: I prefer lip-smacking 'tart' and use only 1/4 cup sugar. If you would like a sweeter lemon tart, where the recipe calls for, add 1/2 cup sugar. Also, keep the eggs, lemon juice, and butter at room temperature; do not use them straight out of the refrigerator.

Serve with a neat whiskey. - tartist

Food52 Review: Don’t let the serene color of this tart fool you. It packs a large lemony wallop. I heeded the tartist's warnings regarding puckering lips and added ½ cup sugar instead of her preferred ¼ cup – but I still puckered plenty. That is by no means a bad thing in this case as the unorthodox crust (you actually MELT the butter for this one, folks, a method David Lebovitz espouses), adds an almost crispy buttery counter to cut the lemons’ tartness. To all but one very astute taster, the Meyer lemon juice in my test tart overpowered the subtle flavor of the Egyptian saffron I used, but the vibrant color was certainly appreciated by all. - cheese1227cheese1227

Makes: one 9" tart or six 4.5" tarts



  • 8 tablespoons Butter
  • 4 tablespoons Water
  • 2 tablespoons Raw sugar
  • 2 tablespoons Canola oil
  • 1/8 teaspoon Sea salt
  • 1 cup AP flour
  • 1/2 cup Almond flour

Lemon Saffron Filling

  • 8 tablespoons Butter
  • 1/4 cup Crème fraiche
  • 1/4 cup Granulated sugar
  • 1/2 cup Fresh lemon juice, Meyer preferred
  • 2 Whole eggs
  • 2 Egg yolks
  • 1/4 teaspoon Pure vanilla extract
  • 1 pinch Saffron (ground)
  • Zest from one lemon
In This Recipe


More Great Recipes:
Tart|Pie|Fruit|Lemon|Almond|Make Ahead|Winter|Dessert

Reviews (5) Questions (0)

5 Reviews

pacopoppy November 28, 2012
Where are the instructions? I see only ingredients!
Sagegreen March 12, 2011
Love your blog! And this recipe.
Author Comment
deleted March 12, 2011
Thank you. Ditto and ditto. Quite often I've gone three-four straight days eating only this tart, with whiskey of course!
yaelyaas March 12, 2011
i LOVE this X!
Author Comment
deleted March 12, 2011