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Individual Pomegranate Tarts

pomegranate tart
  • Duration
  • Cook Time
  • Prep Time
  • 7 (4 inch) ServingsServings


  • 1 pie crust, enough for a 9 inch pie (see below for recipe)
  • 2 cups pomegranate juice
  • 3/4 cup sugar
  • 1/4 cup lime juice
  • 3 tablespoons cornstarch
  • pomegranate seeds for topping
  • Pie Crust (adapted from How to Cook Everything by Mark Bittman)
  • 1 1/2 cups (about 7 oz) all-purpose flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 10 tablespoons (1 1/4 sticks) frozen margarine, cut into about 10 pieces
  • 2 egg yolks
  • 2 tablespoons ice water, plus 1 tablespoon if needed


Preheat the oven to 350. Remove chilled pie crust from the refrigerator and sprinkle a large board or countertop with a little flour. Unwrap the dough and place it on the work surface. Sprinkle the top of the dough with flour. If the dough is hard let rest for a few minutes, it should give a little when you press your fingers into it.

Roll with light pressure, from the center out, lifting and rotating the dough as you roll it into a circle 12 inches in diameter. Cut the dough into circles two inches larger in diameter than the tart pans. (There should be a one inch border around the pan). Carefully lift the dough into the pans and trim the tops. Re-roll the scraps and repeat to fill the remaining tart pans. Place the pans in the freezer for at least 10 minutes to chill.

Prick the bottoms of the tarts with a fork and line the pans with foil. Top with pie weights and bake for 15 minutes. Remove the foil and bake until golden brown, approximately 10 minutes more. Remove from the oven and let cool.

Combine the pomegranate juice and sugar in a small sauce pan. Place the corn starch in a small bowl and whisk in the lime juice until smooth. Add the corn starch mixture to the pot.

Cook over medium high heat, stirring frequently, until the mixure thickens and comes to a boil. Remove from the heat and pour into the baked tart shells. Top with the fresh pomegranate seeds. Chill until set, at least one hour.

For the pie crust:

Combine flour, salt and sugar in the food processor. Pulse once or twice. Add the margarine and turn on the machine. Process until the margarine and flour are blended and the mixture looks like cornmeal, about 10 seconds. Add the egg yolks and process another few seconds.

Place the mixture in a bowl and sprinkle 2 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball. If the mixture is too dry, ad the additional tablespoon of ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic, flatten into a small disk and freeze the dough for 10 minutes (or refrigerate for 30 minutes).


It is not recommended to make this into one larger tart instead of the individual ones. The filling on these tarts is only softly set, so it will not cut into nice neat pieces.