John Myers
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Apple and Pomegranate Tart
The perfect apple and pomegranate tart recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry:
- 275 g Flour
- 150 g Butter
- 70 g Powdered sugar
- 70 g Ger. Almonds
- 1 Egg
- 1 pinch Salt
For the filling 1
- 125 g Butter
- 125 g Sugar
- 125 g Grated almonds
- 2 Free range eggs
- 60 g Flour
Filling 2
- 1 Vanilla pudding powder – Backfest – Dr. Oetker
- 250 ml Milk
Apples and decorations
- 6 Sour apples
- 100 ml Lemon juice
- 100 g Quince jelly goes well with apricot
- 0,5 Ripe pomegranate
- Prepare shortcrust pastry and chill – then roll out 5 mm thick and place in a greasy tart pan. Peel 6-8 apples and cut into slices – drizzle with lemon juice
- Beat the butter at room temperature with the sugar until frothy, add the eggs and stir in the almond and flour. Then pour onto the shortcrust pastry
- Prepare the vanilla pudding according to the package instructions and spread it on the nut mixture. Of course, you can also use a home-made vanilla pudding.
- Place the apple slices in a circle and bake at 160 degrees (if necessary cover a little at the end) with convection for about 45-55 minutes.
- Let cool down a little, meanwhile heat the jelly and remove the pomegranate. Put the pomegranate seeds in the jelly and spread it on the cake. Of course you can also find the homemade orange-pomegranate jelly here in my cookbook Orange-pomegranate spread – jelly –
- In the recipe, the shortcrust pastry was not pre-baked (blind baked) – however, I noticed that the shortcrust pastry was not quite so “through” – which may also have been due to my creamed mold.
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