This attractive tart will yield a delicious dessert and extra jelly for the next day’s breakfast. All photos and recipes courtesy POM Wonderful.
Pomegranate Dinner Party
Page 6: Citrus Pomegranate Tart With Crimson Pom Jelly
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Citrus Pomegranate Tart with Crimson Pom Jelly
The Pomegranate Jelly recipe makes a lot more than what is needed for the Pomegranate Tart—save the leftover jelly for a breakfast toast spread.
Crimson Pomegranate Jelly
Yields 4-1/2 cups.
- 2 cups pomegranate juice or juice from 4 to 6 pomegranates
- 1/4 cup pomegranate arils
- 2 tablespoons lemon juice
- 1 packet liquid fruit pectin, or half of a 1-3/4 ounce package powdered fruit pectin
- 4 cups granulated sugar
- Extract arils from pomegranate juice.
- In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil.
- Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
- Remove from heat and skim foam from jelly with a spoon. Discard foam.
- Immediately ladle the jelly into clean jelly jars with lids, or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1-1/4 hours. If not using immediately, refrigerate for up to 4 to 6 weeks, or freeze for up to 1 year.
Crimson Pomegranate Tart
Yields 8 servings.
- 1-1/2 cups pomegranate arils
- 1/2 cup Crimson Pomegranate Jelly, melted
- 9-inch tart pan, lined with pastry and baked
- 3 large whole eggs
- 3 large egg yolks, lightly beaten
- 3/4 cup granulated sugar
- 6 tablespoons lemon juice (1-2 large lemons)
- 6 tablespoons orange juice from 1 large orange
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 3/4 cup unsalted butter, cut into 1/4-inch cubes
- 1/4 cup pomegranate arils
- 1 cup whipped cream
- 1 medium orange
- Extract arils from pomegranate.
- In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter. Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, about 7 to 8 minutes.
- Remove from heat and strain through a coarse mesh strainer placed over a bowl.
- Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours.
- Peel and slice orange for garnish.
- Over low heat, warm jelly until melted; carefully fold arils into melted jelly.
- Spread glazed pomegranate arils over tart; allow to cool for an additional 1 to 2 hours.
- Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.
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