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Pomegranate-Orange Tart with Pistachio Shortbread Crust

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Hands-on time 25 mins
Total time 3 hrs, 35 mins
Yield

Serves 12 (serving size: 1 slice)

A handful of blueberries boosts the color of the filling.

Ingredients

  • 1/4 cup minced dry-roasted, unsalted pistachios
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons canola oil
  • Baking spray with flour
  • 1/2 cup fresh or frozen, thawed blueberries
  • 2 cups pomegranate juice
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon grated orange rind
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • Pomegranate arils (optional)

Nutrition Information

  • calories 243
  • fat 9.2 g
  • satfat 3.6 g
  • monofat 3.7 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 38 g
  • fiber 1 g
  • cholesterol 43 mg
  • iron 1 mg
  • sodium 137 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place pistachios in a food processor; process until almost ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, powdered sugar, and 1/4 teaspoon salt to processor; pulse to combine. Add butter; drizzle with oil. Pulse until mixture resembles coarse meal. (It will be dry and slightly sandy.) Press mixture into bottom and up sides of a 9-inch removable-bottom tart pan coated with baking spray. Bake at 350° for 25 to 30 minutes or until golden. Cool completely.

  3. Place blueberries in a medium saucepan; mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium-high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly. Place egg yolks in a medium bowl; add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan; bring to a boil over medium-low heat. Cook 1 minute or until bubbly and thick, stirring constantly. Remove from heat. Strain through a sieve into a bowl; stir in rind. Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.

  4. Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine 3/4 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over tart. Garnish with pomegranate arils, if desired.