Hamdi Saidani Homemade Pomegranate Tart Recipe made of a buttery crust filled with creamy pomegranate filling and topped with fresh pomegranate seeds it serves about 8 and takes about 1 hour to prepare and bake, plus chilling time.
More Pomegranate Dessert Recipes:
💕 Why You’ll Love This Homemade Pomegranate Tart Recipe :
- Deliciously Unique: The tart flavor of pomegranate paired with a creamy filling creates a delightful dessert that’s both refreshing and indulgent.
- Beautiful Presentation: The vibrant red color of pomegranate seeds makes the tart visually stunning, perfect for special occasions.
- Easy to Prepare: This recipe is straightforward and requires minimal equipment, making it accessible for bakers of all skill levels.
- Nutritious Ingredients: Pomegranates are packed with antioxidants and vitamins, making this tart a more health-conscious dessert option.
❓ What Is Homemade Pomegranate Tart Recipe?
Homemade Pomegranate Tart is a delightful dessert featuring a buttery crust filled with creamy pomegranate filling, garnished with fresh pomegranate seeds. This tart combines sweetness and tartness, making it a refreshing and elegant choice for any dessert table.
🍒 Homemade Pomegranate Tart Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-4 tablespoons cold water
- 1 cup pomegranate juice
- ½ cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pomegranate seeds for garnish
🥧 How To Make Homemade Pomegranate Tart
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Allow to cool.
- In a saucepan, combine pomegranate juice, sugar, cornstarch, and lemon juice over medium heat. Stir until the mixture thickens, then remove from heat and stir in vanilla extract.
- Pour the pomegranate filling into the cooled tart crust, spreading it evenly. Refrigerate for at least 2 hours until set.
- Before serving, top the tart with fresh pomegranate seeds for a burst of flavor and color.
💭 Recipe Tips:
- Use Cold Ingredients: Ensure that the butter and water are cold to achieve a flaky crust.
- Pomegranate Juice: Fresh pomegranate juice is recommended for the best flavor, but store-bought juice can be used if necessary.
- Blind Baking: This helps prevent a soggy crust, ensuring a crispy texture for your tart.
- Garnish Creatively: You can add mint leaves or whipped cream alongside the pomegranate seeds for an elegant touch.
🍧 What To Serve With Homemade Pomegranate Tart?
Homemade Pomegranate Tart pairs beautifully with Pomegranate Sauce, a scoop of Strawberry Sorbet, or a side of Pomegranate Jam it also complements herbal teas or coffee, making it an ideal dessert for gatherings.
🎚 How To Store Leftovers Homemade Pomegranate Tart?
- Refrigeration: Store leftovers homemade pomegranate tart in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the filling and crust.
- Freezing: You can freeze leftovers homemade pomegranate tart before adding the garnish wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to a month. Thaw in the refrigerator before serving.
🥵 How To Reheat Leftover Homemade Pomegranate Tart?
- In The Microwave: Place a slice of leftovers homemade pomegranate tart in the microwave for about 15-20 seconds until slightly warm.
- In The Oven: To reheat preheat the oven to 350°F (175°C) cover leftovers homemade pomegranate tart loosely with foil, and heat for about 2-3 minutes until warmed through.
FAQ’S
Can you use frozen pomegranate juice for Homemade Pomegranate Tart?
Yes, you can use frozen pomegranate juice for Homemade Pomegranate Tart just thaw it completely before use. Ensure that the juice is pure without any added sugars for the best flavor.
How do you prevent the crust of Homemade Pomegranate Tart from getting soggy?
To prevent a soggy crust, blind bake the crust before adding the filling this process helps create a barrier between the crust and the wet filling, ensuring it remains crisp.
Can you substitute honey for sugar in Homemade Pomegranate Tart?
Yes, you can substitute honey for sugar in Homemade Pomegranate Tart use about 3/4 the amount of honey, and keep in mind that it may alter the flavor slightly.
How do you know when Homemade Pomegranate Tart is done?
You know Homemade Pomegranate Tart is done when the filling is set and the crust is golden brown. Allow the tart to cool completely before slicing to ensure clean edges.
Can you make Homemade Pomegranate Tart vegan?
Yes, you can make a vegan version of Homemade Pomegranate Tart by using a vegan butter substitute for the crust and a plant-based sweetener instead of gelatin for the filling.
Try More Pomegranate Dessert Recipes:
Homemade Pomegranate Tart Nutrition Facts
Serving Size: Per Slice – About 1/8 of the Tart
- Calories: 253
- Total Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 100mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 3g
Homemade Pomegranate Tart Recipe
Description
Homemade Pomegranate Tart Recipe made of a buttery crust filled with creamy pomegranate filling and topped with fresh pomegranate seeds it serves about 8 and takes about 1 hour to prepare and bake, plus chilling time.
Ingredients
Instructions
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Allow to cool.
- In a saucepan, combine pomegranate juice, sugar, cornstarch, and lemon juice over medium heat. Stir until the mixture thickens, then remove from heat and stir in vanilla extract.
- Pour the pomegranate filling into the cooled tart crust, spreading it evenly. Refrigerate for at least 2 hours until set.
- Before serving, top the tart with fresh pomegranate seeds for a burst of flavor and color.
Notes
- Use Cold Ingredients: Ensure that the butter and water are cold to achieve a flaky crust.
Pomegranate Juice: Fresh pomegranate juice is recommended for the best flavor, but store-bought juice can be used if necessary.
Blind Baking: This helps prevent a soggy crust, ensuring a crispy texture for your tart.
Garnish Creatively: You can add mint leaves or whipped cream alongside the pomegranate seeds for an elegant touch.
This looks really delicious! I just bought a tart pan and your recipe is the first one I am going to make in it! 🙂 Thank you for sharing it.
So glad to hear it! Hope you enjoy making (and eating!) it in your new tart pan. 😊 Let me know how it turns out!