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

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!

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

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Pomegranate Meringue Tart with Brown Butter Shortbread Crust
Prep Time
30 mins
Cook Time
20 mins
Chill Time
30 mins
Total Time
1 hr 20 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: pomegranate merinegue tart, pomegranate meringue tart with brown butter shortbread crust, pomegranate tart
Servings: 10
Calories: 335 kcal
Ingredients
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, then 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.
Nutrition Facts
Pomegranate Meringue Tart with Brown Butter Shortbread Crust
Amount Per Serving
Calories 335 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 24mg8%
Sodium 205mg9%
Potassium 23mg1%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 41g46%
Protein 3g6%
Vitamin A 284IU6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.