Citrus Pomegranate TartThis attractive tart will yield a delicious dessert and extra jelly for the next day’s breakfast. All photos and recipes courtesy POM Wonderful.




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September 2008

Product Reviews / Main Nibbles / Desserts

Pomegranate Dinner Party

Page 6: Citrus Pomegranate Tart With Crimson Pom Jelly


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Citrus Pomegranate Tart with Crimson Pom Jelly

The Pomegranate Jelly recipe makes a lot more than what is needed for the Pomegranate Tart—save the leftover jelly for a breakfast toast spread.

Crimson Pomegranate Jelly

Yields 4-1/2 cups.


  • 2 cups pomegranate juice or juice from 4 to 6 pomegranates
  • 1/4 cup pomegranate arils
  • 2 tablespoons lemon juice
  • 1 packet liquid fruit pectin, or half of a 1-3/4 ounce package powdered fruit pectin
  • 4 cups granulated sugar


  1. Extract arils from pomegranate juice.
  2. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil.
  3. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
  4. Remove from heat and skim foam from jelly with a spoon. Discard foam.
  5. Immediately ladle the jelly into clean jelly jars with lids, or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1-1/4 hours. If not using immediately, refrigerate for up to 4 to 6 weeks, or freeze for up to 1 year.

Crimson Pomegranate Tart

Yields 8 servings.


  • 1-1/2 cups pomegranate arils
  • 1/2 cup Crimson Pomegranate Jelly, melted
  • 9-inch tart pan, lined with pastry and baked
  • 3 large whole eggs
  • 3 large egg yolks, lightly beaten
  • 3/4 cup granulated sugar
  • 6 tablespoons lemon juice (1-2 large lemons)
  • 6 tablespoons orange juice from 1 large orange
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 3/4 cup unsalted butter, cut into 1/4-inch cubes



  • 1/4 cup pomegranate arils
  • 1 cup whipped cream
  • 1 medium orange


  1. Extract arils from pomegranate.
  2. In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter. Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, about 7 to 8 minutes.
  3. Remove from heat and strain through a coarse mesh strainer placed over a bowl.
  4. Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours.
  5. Peel and slice orange for garnish.
  6. Over low heat, warm jelly until melted; carefully fold arils into melted jelly.
  7. Spread glazed pomegranate arils over tart; allow to cool for an additional 1 to 2 hours.
  8. Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.


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