Pomegranate Meringue Tart with Brown Butter Shortbread Crust
Tart and Fruity Pomegranate Curd is cradled in a Crumbly Brown Butter Shortbread Crust, and topped with Fluffy Meringue! A lovely addition to your Winter Holiday Dessert table.
The last few days have been a whirlwind of activity! Yesterday I hopped the train from my home just outside of Philly to my brother-in-law’s house in the Hudson River Valley. He’s hosting his first Thanksgiving feast and I’m here a few days early to help out. We bustled around the kitchen for hours after my arrival, and got a really good start on all the prep. Now it’s a silvery gray early morning, and I’m typing this from my cozy pull-out sofa bed, listening to the cold rain pinging off the gable roof I’m snuggled under. The house is as quiet as can be, for now, but I know that it’s all gonna break loose pretty soon!
My hubby and kiddos are driving up this morning, and by tomorrow there will be a big loud crowd here, gabbing, eating, and generally enjoying themselves. I can’t wait! But I’m so happy I have these few moments to share this recipe we’ll be serving at tomorrow night’s meal.
You may recognize the filling from last week’s post. It took me a few tries, but I was so happy with the way this Pomegranate Curd came out in the end. It’s tart and fruity, with a subtle buttery flavor, and the color is so soft and pretty. The pomegranate holds a lot of significance in the Jewish religion, and BIL and I wanted to be sure to include it on his table, since Hanukkah begins tonight. We’re wrapping our Thanksgiving and Hanukkah festivities into one big Thanksgivukkah celebration! Gobble tov!
But whether you’re celebrating a Jewish holiday or not, this tart is really a lovely dessert, especially at this time of year when pomegranates are in season.
I made the tart in a long, rectangular tart pan, so it’s relatively small. If you are using the more standard round pan, you may want to double the ingredients.
The crust is a brown butter shortbread. It’s crumbly and buttery, and the flavor is intensified by that extra added (optional) step of browning the butter. Something about brown butter~ it’s magical! Make the tart shell a day or two in advance, wrap it tightly, and store it in the fridge until just before serving. It will remain nice and tender-crunchy for at least an hour or so after the filling goes in.
The pomegranate curd can be made a couple of weeks ahead and kept cold in the fridge until the day you’re ready to serve the tart. It can make a really nice homemade gift, too! In a cute jar with a ribbon and a gift tag… Check out this post for more info on that, and for the recipe as well.
Sorry for the short post but there’s lots to do today! I probably won’t be posting again this week, so I want to wish you all the Happiest of Thanksgiving and Hanukkah Holidays! Love to you all, my dear friends! <3
*This post was featured on Inside Bru Crew Life’s Time to Sparkle Link Party*