Stop! Cranberry Pomegranate Tart

I started this blog to document my experiences in cooking. Sometimes things don’t work, this is one of those. The flavor was spot on! Exactly what I wanted. Everything else, not so much. Crust to tough, filling too runny, etc., so don’t make this one but I am working on it as I’m sure it can work!

So recently a recipe for a cranberry tart with a hazelnut crust popped up in my Facebook feed. I thought it looked intriguing but I wasn’t super thrilled with the hazelnut crust part. So I went ahead and made the cranberry curd, thinking I would use a regular tart crust instead. But when it was done I wasn’t super thrilled with the curd either. I thought it was kind of bland. Funny, another Facebook friend made the same tart (I’m assuming) and his comment was the curd was bland and he had to modify it to make it work. So I gave it some thought and decided to try making this version, which I made from combining components from a couple of other recipes. You can make this gluten free if you make the crust hazelnut, which was the original recipe. If people are interested I’ll put the crust recipe in the comments. Enjoy!


Cranberry Pomegranate Tart

  • 12 ounces fresh cranberries
  • 2 1/2 cups sugar, divided ( 1 cup, 1 cup, and 1/2 cup)
  • 1 orange
  • 1 lemon
  • 1 3/4 cups flour
  • 1  1/2 sticks of butter, divided (1 stick and 1/2 stick)
  • 5 eggs (2 you only need the yolks)
  • 4 cups pomegranate juice (I use POM)
  • 1 8 oz container mascarpone cheese
  • pinch of salt, kosher


Crust first and you’ll need a tart pan for this. In a food processor, I use my Cuisinart Food Processor, combine 1 3/4 cups flour, 1/2 cup sugar, the zest of the lemon and a pinch of salt. And a pinch of salt is literally that, you take as much as you can pinch between your thumb and forefinger. Pulse until well mixed. Cut up the butter into small chunks and add to the flour mixture. combined until the flour starts to look like it’s the size of peas. Add 1 egg and mix until it’s just combined. Now press the dough mixture into the tart pan, pushing it up the sided. Bake in a 350 degree for 20-25 minutes or until lightly brown. Let it cool.

Now for the cranberry curd, which is the 1st part of the filling. In a medium pan, over medium heat, add the cranberries and sugar. Take a vegetable peeler and peel the orange, try to get as little of the white as possible with the peal. Now juice the orange and add that as well. Cook for 15 – 20 minutes or until the cranberries are soft and have mostly popped. Transfer to a strainer and press out all the juice. Whisk in the butter until combined and then cool before refrigerating.

Now for the pomegranate. Basically we’re going to make pomegranate molasses, similar to what can be found in my rack of lamb recipe. This will make more than you need but more is never bad. Take 4 cups of pomegranate juice and add 1 cup of sugar. Bring to a simmer, turn the head down to medium-low, and let it reduce until you have about 1 1/2 cups left. This can take a couple of hours. Make sure to keep an eye on it, you don’t want it to be too hot or it’ll scorch and taste awful. Or reduce too much and ruin your pot! Once it’s reduced let it cool before putting into a container and refrigerating.

Now to combine it all together and make a tart! In a stand mixer, I use my KitchenAid Stand Mixer, whip the mascarpone cheese until light and fluffy. Add in the cranberry curd and whip again until smooth. Add 1 cup of the pomegranate molasses. Whip again until smooth. Pour the mixture into the tart crust and chill for at least an hour.

What to do with some of that leftover molasses? I like to drizzle it on top of the tart as in the picture above.

Fruit Crisp

This is one of the simplest dessert recipes I know. And it’s fast! You can make it using whatever fruit you have on hand; frozen, canned or fresh. I almost always have frozen blueberries or canned pears on hand as we have 4 blueberry bushes and a prolific pear tree. But I’ve done this one with apple or peaches. It’s on my todo list to do apple-cranberry or apple-cherry. I’m not a big fan of cherries but I was watching Lidia Bastianich’s cooking show and she was doing a crisp with dried cherries soaked in brandy, yum!

Now I think my crisp is slightly better than hers, just saying. She doesn’t have as much of the topping as I do. You, however, can modify this to the way you like it. Also, depending on the fruit, you can enhance the flavor (and cut out the sugar) but adding a little fruit liqueur. This can enhance the flavor of the fruit. A couple of tablespoons should do it and the alcohol will cook off.

Now I haven’t tried this yet, but I think it’s totally doable, to make this gluten free. Substitute the wheat flour with gluten free flour, I’m going to try this with almond flour because I think it would lend itself better to this recipe. Enjoy!


Fruit Crisp

  • 3 to 4 cups fruit
  • 2 to 4 tbsp of sugar (depending on the fruit and how sweet it is)
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup all purpose flour (divided)
  • 1 tbsp pumpkin spice
  • 1/4 cup butter
  • 1/4 cup slivered almonds (optional)


In a medium bowl; combine the fruit, sugar and 1/4 cup of flour. In another bowl combine the oats, brown sugar, 1/4 cup flour, pumpkin spice and butter. Cut in the butter until the mixture is coarse crumbs.

Put the fruit in a baking dish and sprinkle the topping over it evenly. Bake in a 375 degree oven for 30 minutes or until it’s bubbly and the topping is golden brown.

PS I like to use the pumpkin spice mix, which I make myself, but you can mix it up however you want. Cinnamon, ginger, clove, nutmeg, etc.