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.

Pomegranate Meringue Tart with Brown Butter Shortbread Crust | Baking a Moment

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.

Pomegranate Meringue Tart with Brown Butter Shortbread Crust | Baking a Moment

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! 😉

Pomegranate Curd | Baking a Moment

Pomegranate Curd

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.

Pomegranate Meringue Tart with Brown Butter Shortbread Crust | Baking a Moment

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.


Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 cups pomegranate curd
  • 2 egg whites
  • 6 tablespoons granulated sugar
  • pomegranate arils, for garnish

Instructions

    1. Melt the butter in a skillet over medium heat, allowing it to sizzle and foam. Continue to cook until it becomes a nutty brown color, and immediately transfer to a heat safe vessel and chill until solidified.
    2. Combine the flour, sugar, and salt in a bowl, and cut in the cold butter until it resembles coarse crumbs.
    3. Press the mixture into the bottom and up the sides of a rectangular tart pan. Chill for 30 minutes.
    4. Preheat the oven to 350 degrees F, and bake the tart shell for 20 minutes or until lightly golden. Allow to cool completely.
    5. Fill with pomegranate curd.
    6. Whip the egg whites to the soft peak stage.
    7. Slowly add the sugar while whipping.
    8. Continue to whip, on high speed, until the meringue is stiff and glossy.
    9. Top the tart with meringue, and brown under the broiler or with a brulee torch.
    10. Garnish with pomegranate arils.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2288kcal Calories from fat 1015
% Daily Value
Total Fat 113g 174%
Saturated Fat 66g 330%
Transfat 4g
Cholesterol 321mg 107%
Sodium 2055mg 86%
Carbohydrate 253g 84%
Dietary Fiber 3g 12%
Sugars 155g
Protein 70g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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.

Pomegranate Meringue Tart with Brown Butter Shortbread Crust | Baking a Moment

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

The Gunny Sack

*This post was featured on Inside Bru Crew Life’s Time to Sparkle Link Party*

 

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