Pomegranate Fruit Tart

Impress your guests when you present this elegant pomegranate fruit tart. The delicious cookie-like crust is the perfect shell to hold homemade pastry cream and fresh pomegranate.

Course Pies, Tarts and Other Desserts

Cuisine French

Keyword fruit tart, pomegranate fruit tart, pomegranate tart

Prep Time 2

Cook Time 35

Additional Time 5

Total Time 7 35

Servings

Calories 353kcal

Author Laura Bashar | Family Spice

Ingredients

Sweet Pastry Crust (makes 2 tarts)

⅔ cup granulated sugar
8 oz unsalted butter softened
1 large egg
1 ½ teaspoon vanilla extract
½ teaspoon sea salt
Grated zest from 1 lemon
2 ½ cups all purpose flour

Fruit Tart Filling (for 2 tarts)

Approximately 2 ½-3 cups pastry cream
3-4 cups pomegranate arils
2 cups pomegranate jelly

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Instructions

In a mixing bowl, use a wooden spoon or rubber spatula and blend soft butter and sugar together. Do not incorporate a lot of air.
In a small bowl, whisk together egg, vanilla, salt and grated lemon zest.
Add vanilla mixture into the sugar and butter and mix until evenly combined.
Add all of the flour and fold in until just incorporated. Don’t over mix.
Scrape out dough from the bowl and onto the countertop.
Press dough together without overworking it. Make sure butter is incorporated and dough comes together. Divide into 2 equal pieces and shape into flat discs. Wrap each piece tightly with parchment paper and refrigerate for 2 hours.
When dough is chilled, it is time to roll it out. Lightly dust work surface and rolling pin with flour. As you roll the dough, if it cracks, it is too cold. Let it sit at room temperature for a few minutes. If the dough is too sticky, it needs to refrigerate longer.
Roll dough quickly so it doesn’t get too warm. Roll it out to about ⅛-inch thick.
I prefer to roll my pie/tart dough on parchment paper which makes transferring the dough to tart pan much easier. Gently lay the dough over the tart pan and press gently into the pan.
Any leftover dough can just be pressed back together and used for another time. Chill in the refrigerator or freezer. See below for more details.
If any tearing occurs, just press dough together. Use your fingers or the bottom of a measuring cup to press the dough into the base and along the sides of the tart pan. Press dough down along the edge of the pan and remove excess dough.
Poke the base of the dough a few times with a fork. Place tart in the refrigerator for at least 20 minutes.
Preheat oven to 375ºF.
Place parchment paper inside tart shell then fill evenly with dried beans or pie weights.
Bake for about 15 minutes or until the edges just start to turn golden.
Remove the beans/pie weights from the tart shell and bake again for another 5-10 minutes, or until the dough is cooked through and is golden brown.
If the edges seem to be getting too dark, place a piece of parchment over top while it bakes.
Place onto a rack to cool completely.
When tart shell and pastry cream is cool and ready to assemble, make the glaze. Heat jelly and 2 tablespoon water in a small pot. Whisk until jelly is melted. Remove any bits of fruit.
Spoon pastry cream into tart shell and spread out evenly. You will want to fill about ⅔ of the tart shell with the pastry cream.
Spread as much or as little pomegranate or fruit evenly over the pastry cream.
If jelly has thickened, heat it up to soften. Brush fruit evenly with a thin layer of jelly glaze.
Refrigerate tart for at least 2 hours to give the pastry cream time to set. Fruit tarts are best assembled and served on the same day.

Notes

Yield: This tart dough recipe makes two 9-inch tarts or six to eight 4.5-inch tarts.

Cooking suggestions: If you do not want to make homemade pastry cream, you can whip up some vanilla or chocolate instant pudding and use that as your filling instead.

Any type of fruits can be used in this tart. Try to avoid super juicy fruits like oranges. Berries, kiwi, pomegranate, figs, cherries, plums, peaches and apricots are some great fruit choices to use in your fruit tart.

Strawberry jelly can be used instead of pomegranate jelly. if using light colored fruits, use apricot jelly or orange marmalade.

TO STORE: It is best to enjoy a fruit tart the same day it was assembled. Leftovers can be enjoyed 1-2 days afterwards, but will start to lose its initial shape and texture.

TO FREEZE: Once fully assembled with pastry cream and fresh fruit, the tart will NOT freeze will. You can freeze the sweet pastry dough raw and will keep in the freezer for up to 1 month. You can also place the dough in the tart pan and freeze it. You can also bake the crust and freeze it. Wrap tightly in plastic wrap before freezing

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