Saffron, Cheese and Honey Tart

Preparation info

  • serves

    4 to 6

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is my version of the medieval tart de Bry mentioned in the introduction to this chapter. When serving it on a truly special occasion, I sometimes use a little gold leaf to decorate the top. It is best made with a soft, mild Brie.


  • 1/10 g/50 saffron filaments or 1 sachet powdered saffron
  • 1 short crust or sweet short crust flan case, baked blind
  • 250 g/9 oz Brie, rind removed
  • 250 g/9 oz cream or curd cheese
  • 3 tablespoons honey
  • 4–5 tablespoons milk
  • 3 eggs


Start by blind-baking either a plain or a sweet short crust flan case following the instructions on p.66. Use a 25 cm/10 inch rimmed pie plate, using the trimmings to decorate the rim with pastry leaves or, if you prefer, a plait. When it is cooked, remove from the oven, take out the beans and paper and allow the pastry case to cool. Meanwhile, soak the saffron for 20 minutes in a tablespoon of hot water.

Put the Brie in a bowl and mix it thoroughly with the cream cheese. Melt the honey with the milk, stir in the saffron liquid and the cheese and beat in the eggs. Pour the mixture carefully into the pie dish and bake in an oven pre-heated to 190°C/375°F/gas mark 5 for 15 minutes, then reduce the heat to 170°C/325°F/ gas mark 3 for a further 20 minutes or so. Serve warm or cold, dusted with a little icing sugar, perhaps with clotted cream.