Pomegranate Tart Recipe
Forget lemons: Winter's best fruit steals the show in this dessert
Angela Garbacz has been making waves in the pastry scene since 2015 at her Nebraska bakery, Goldenrod Pastries. Her pumpkin bars carried us through fall, but when she visited our office to show us how to make this pomegranate stunner, it was instantly clear what our go-to winter entertaining dessert would be.
To make this tart gluten free, she suggests a sorghum blend (like this one), but it works just fine with good old all-purpose flour. If you get clumps of cooked egg while cooking the curd, push the mixture through a sieve or just throw it in a blender and blitz it until smooth. You may have extra filling, but that's OK: Spoon it over a shortbread cookie or serve it with a side of fresh berries.
Recipe adapted from Angela Garbacz, Goldenrod Pastries, Lincoln, NE
- For the Crust
- 1¼ cups all-purpose flour
- 1⅓ cups almond flour
- ⅓ cup granulated sugar
- 2 teaspoons sea salt
- 6 ounces butter or shortening
- ⅓ cup cold water
- For the Curd
- 2 gelatin sheets
- 1 cup lemon juice
- 1½ cups pomegranate juice
- 3⅓ cups granulated sugar
- 1 teaspoon salt
- 13 whole eggs
- 13 egg yolks
- 1¼ cups coconut oil, melted
- 1 teaspoon red food coloring, or more for desired color
- Make the crust: Preheat the oven to 375° and grease the tart pan with cooking spray or butter.
- In a large bowl, combine the flour, almond flour, sugar and salt. Add the butter and use a fork or your hands to incorporate. This is a lot like making pie dough: You want dime-sized pieces of fat remaining in the mix. Add in your water and mix to combine, again with hands or a fork. The mixture should be supple without any little flecks of dry ingredients.
- Press the dough into your tart pan, taking care to make it as even as possible (about ¼ inch) and using your thumb to press into the corners (gotta get that 90-degree angle at the edge!) and up the sides of the pan. Place the tart pan in the freezer for a few minutes to firm the dough up. Place it in the oven on a sheet pan for about 20 minutes, or until golden brown.
- Make the curd: Fill a small bowl with very cold ice water and add the gelatin sheets one by one. Let sit for about 10 minutes, then squeeze out the excess water and set aside.
- In a medium-sized saucepan, combine the lemon and pomegranate juice, then add in the sugar, salt, whole eggs and egg yolks. Whisk to combine completely. Set on the stove at medium heat, whisking constantly. It will start thin, but slowly start to thicken. You know the curd is done when it's very thick and there are a few bubbles popping up. Take it off the heat, add in the bloomed gelatin and whisk until fully combined. Slowly whisk in the melted coconut oil and food coloring to combine. Let the curd mixture cool to room temperature and lower the oven to 350°.
- Fill the shell with the curd and smooth out the top. Bake it for about 25 minutes, or until the edges just start to bubble. Let cool at room temperature for 20 minutes, then chill completely (about 5 hours) in the fridge before serving.
| Calories per Serving | 864 |
| Total Fat | 53.4 g |
| Saturated Fat | 33.0 g |
| Trans Fat | 0.5 g |
| Cholesterol | 395.0 mg |
| Total Carbohydrates | 87.0 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 72.2 g |
| Sodium | 619.0 mg |
| Protein | 14.5 g |
