| Prep: 30 mins | Cook: 45 mins – 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 293 | 17g | 10g | 29g |
| sugars | fibre | protein | salt |
| 18g | 2g | 5g | 0.2g |
My love affair with the Clementine and Pomegranate Tart mirrors the warm days and cool nights of my life in Charleston. Like my favorite surf breaks, it’s a concoction that’s at once refreshing and comforting, an oceanic twist to the classic Southern Belle’s table.
A Taste of Sun and Surf
No southern kitchen would be complete without zest and juice-packed citrus fruits. In this recipe, clementines morph into a luscious filling that’s simply irresistible. The tangy and sweet flavor profile of the clementines harmoniously complements the buttery, melt-in-your-mouth pastry. What truly crowns this recipe, however, are the jewel-like pomegranate seeds. Their burst of tart flavor and delightful crunch provide an invigorating balance to the creaminess of the tart.
A Rather Wholesome Indulgence
I’d be remiss not to mention the health benefits this tart brings to the table. Between the clementines rich in Vitamin C and antioxidants and the pomegranate seeds packed with heart-healthy dietary fibers, it’s a dessert you can enjoy without leaving your wellness goals behind. Pair it with a hot cup of green tea for an ultimate antioxidant combo, or serve it up after a light seafood lunch for a well-rounded coastal gastronomic experience.
Also, if you’re a fan of fruit-based desserts like Lemon Bars or Key Lime Pies, this tart is a must-try. Its distinct color and taste profile can definitely sing the same citrus melody but with a slightly different tune. And if you’re hosting a dinner party, this masterpiece pairs perfectly with savory Southern classics like fried chicken or shrimp and grits. It’s a showstopper of a dessert that will leave your guests impressed and their taste buds delighted.
To sum it up, Clementine and Pomegranate Tart is an heirloom recipe that embraces old-school southern baking traditions with a twist of coastal charm, a treat that ebbs and flows just like the sea that inspired it.
What You’ll Need
- For the pastry:
- 1 1/2 cups of all-purpose flour
- 1/4 cup of powdered sugar
- 1/2 teaspoon of salt
- 9 tablespoons of cold unsalted butter, cut into pieces
- 1 large egg yolk
- 2 tablespoons of ice water
- For the filling:
- 1 cup of clementine juice (from about 8 clementines)
- 1/2 cup of granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 tablespoon of clementine zest
- 1 stick of unsalted butter, cut into pieces
- For the topping:
- 2 clementines, peeled and segmented
- 1/2 cup of pomegranate seeds
- 1/4 cup of honey
Method
Step One
Start by making the pastry. In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water and pulse again until the dough comes together. Press the dough into the bottom and up the sides of a tart pan. Chill in the refrigerator for at least 30 minutes.
Step Two
Preheat your oven to 375 degrees Fahrenheit. Once the tart shell is chilled, prick it all over with a fork. Line it with parchment paper and fill it with pie weights or dried beans. Blind bake the shell for 20 to 25 minutes, or until it’s set and just beginning to turn golden. Carefully remove the weights and parchment and bake for another 5 to 10 minutes, until golden all over. Allow it to cool.
Step Three
While the tart shell cools, make the filling. In a saucepan, combine the clementine juice and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. In a separate bowl, whisk together the eggs and egg yolks. Slowly pour the hot clementine mixture into the eggs, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard. Remove from the heat and stir in the clementine zest and butter until the butter is fully melted and incorporated.
Step Four
Pour the clementine filling into the cooled tart shell. Chill in the refrigerator for at least 2 hours or until set.
Step Five
For the topping, arrange the clementines and pomegranate seeds on top of the cooled and set tart. Drizzle with honey just before serving. Enjoy your delightful Clementine and Pomegranate Tart!
