Pomegranate Tart

Although fall is now in full swing, let’s take a break from apple tarts and pumpkin pies for a second and talk about pomegranates instead. Pomegranates are one gorgeous fruit that once opened, reveal an array of glistening ruby seeds that are bursting with sweet, luscious juice. Eaten since ancient times, pomegranates have had great significance throughout history and is just as beloved today as it was thousands of years ago. If you’re looking to serve up something a little different for this year’s Thanksgiving dessert, this Pomegranate Tart couldn’t be more fitting. For an extra rustic presentation that will look perfectly festive for the holiday season, we’ve taken a few extra steps to add a woven lattice crust. The result is an elegant dessert that’s looks just as captivating as it is delicious.

Those who have never eaten pomegranates before may find them intimidating to work with. It takes a little extra work to get to the edible seeds but it’s well worth the effort once you discover all of the wonderful things you can do with this superfood. Their tart, tangy flavor is delicious in jams, jellies, relishes and their arils make beautiful garnishes in yogurts, salads and even main dishes. Here at Melissa’s, we offer regular Pomegranates and Organic Pomegranates, both of which are great choices. If you don’t wish to peel the pomegranate yourself, we also carry Pomegranate Arils, which are fresh and ready to eat. Please contact us at 800-588-0151 or email hotline@melissas.com if you are interested in any of these items.

Pomegranate Tart

Yields: 1 large 9-inch tart, 8 servings or 4 small 4-inch tarts


For the dough

  • 1 and 1/4 cups of all-purpose flour
  • 1 egg yolk
  • 1 stick of unsalted butter, cold and cut into 1/4 inch cubes
  • 1/3 cup of sugar
  • 1/4 teaspoon of salt
  • 2 tablespoons of cold water
  • 1 teaspoon of vanilla extract

For the Pomegranate Jam

1. Begin by making the dough. Stir together the flour, salt and sugar in a large mixing bowl. Add the cubes of butter and beat on medium-low speed. Add the egg yolk and beat together.

2. Take the dough onto a floured surface. Use your hands to work the dough into a ball and then a flat disk. Wrap the dough in plastic wrap and chill in the refrigerator for at least half an hour.

3. To make the pomegranate jam, you’ll also need fresh pomegranate juice. Place the seeds from the 4 pomegranates in a large zip-loc bag and make sure it’s tightly sealed. Gently mash the seeds with a bottle or rolling pin.

4. In a medium saucepan, put in the mashed pomegranate seeds along with the 2 cups of water and bring to a boil. After about 10 minutes, place the juice into a strainer. Chill in the refrigerator for about 15 minutes or until cooled.

5. Now, you can make the pomegranate jam. In a saucepan, combine the pomegranate juice and sugar over medium heat. Stir occasionally until all of the sugar has dissolved. Then, turn the heat up to medium high and cook for another half hour.

6. After half an hour, add the lemon juice, corn starch and pomegranate arils. Continue cooking for another 10 minutes. Once the jam is at the consistency you want, then place the jam in a separate jar or bowl and chill in the refrigerator until cooled.

7. Take out the dough from the refrigerator and place it onto a floured surface. Sprinkle the top of the dough with a little flour as well. Roll it out to flat disk about 12 inches in diameter.

8. Cut the dough into circles with an extra 2 inches in diameter than the tart pan. Place the dough into the tart pan, allowing for the excess dough to hang over the edges. Roll out the remaining dough to about 11 inches in diameter and use a knife or pizza cutter to cut into thin strips about 3/4 inches wide. This will make the lattice top crust.

9. Place your pomegranate jam into the crust filling.

10. Lay out 3 strips of the dough on top of the filling, leaving about half an inch of space between them. Fold back every alternating strip.

11. Place one long strip of dough vertically and in the center. Unfold the folded horizontal strips over the vertical strip. Take the horizontal strips that are going underneath the vertical strip and fold them back over it. Lay down another vertical strip next to the first one. Unfold the horizontal strips over this second strip.

12. Repeat this process for the last vertical strip. Trim the edges of the strips and fold the excess dough over the edges of the lattice strips. Use your fingers to crimp the edges to secure them.

13. Bake the tart for about 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and bake for another 45 minutes until the crust is golden brown.

14. Allow the tart to cool for about half an hour before serving.

Have you ever eaten pomegranates before? What is your best way of serving them? What are your favorite pomegranate recipes? 

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