When the ancient philosophers of times long ago decided how things should work, someone silly came up with the idea that dinner always comes before dessert. And I guess I understand. If you served me caramel filled doughnuts before a hearty helping of vegetables, I might never make it to that cauliflower and broccoli course. Let’s be real.
But let’s also break the rules. Because sometimes dessert needs to proceed the roasted meat and sautéed greens. Sometimes pumpkin pies need to be replaced with pomegranate and blackberry tarts. And sometimes, as we prep for the Thanksgiving meal ahead, we need to start by talking about this sweet ending. Before we even get to that turkey.
So let’s begin.
If you’re like me, you try to avoid making pie crust at all costs. It typically involves chilled butter, a food processor, cooling time in the fridge, and bake in the oven before you even get to that pie filling. It’s usually worth it. But when it comes to keeping a totally satisfying low-sodium diet, I’m always looking for ways to cut down on time, energy, and clean up. Without sacrificing taste and beauty.
Enter Pomegranate Blackberry Tart. My new favorite cold weather dessert.
It’s as simple to make as it is easy to devour. The only tools you will need are an electric mixer (or very strong arms), a bowl or two, a tart pan (well greased or with an easy-release bottom), and an oven. Not bad.
The dough comes together quickly, in a matter of minutes. I even finished mixing in the pomegranates with my hands. And then the dough gets pressed directly into the tart pan. Again, hands work well here.
Add in some fresh berries and a sprinkle of sugar, and then throw the whole pomegranate blackberry shebang into the oven. Let the magic happen while you baste that turkey or roast the potatoes or sing Christmas carols (because that’s what I would do). And in an hour, you have a gorgeous tart ready to impress your guests.
So to conclude, I give you permission. Don’t wait for dinner. Forget about the rules. Make dessert first.
POMEGRANATE BLACKBERRY WINTER TART
adapted from Womans Day Pear Tart recipe
- 1 cup all-purpose flour
- 1/4 tsp salt-free baking powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup + 1 tbsp granulated sugar
- 1 large egg, beaten
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup pomegranate seeds
- 1/2 to 1 cup blackberries
Preheat the oven to 350dg F.
Coat a 9-inch tart pan with removable bottom (or several smaller tart pans) with cooking spray.
In a medium bowl, whisk together the flour and baking powder. Then, in a larger bowl use an electric mixer (or a spoon and strong hands) to beat the butter with the 1/2 cup sugar, egg, vanilla, and lemon juice.
Reduce the mixer speed to medium (or keep using those biceps) and gradually add the flour mixture, mixing until the dough comes together. Then add in the pomegranates and give it one more good mix until everything is combined
Use your hands to spread the dough evenly into the bottom and up the sides of the tart pan (or pans. Press your blackberries on the top of the tart and then sprinkle on remaining tablespoon sugar.
Bake until the crust is golden brown, about an hour. Cool and serve with low-sodium, So Delicious coconut-based ice cream.
+ Sodium Count: practically sodium-free