- 2 puff pastry
- 4 hoursgranates
- 2 glasses of sugar
- 2 glasses of water
- 1 vanilla pod
- 1 egg yolk
Preparation 20 mins
Cooking 25 mins
Cut the hoursgranates in half and collect their seeds.
Place them in a saucepan with the split and scraped vanilla pod, sugar and water.
How to scrape a vanilla bean?
Bring to a boil over medium heat then lower the heat to low and simmer for 15 minutes.
Mix the preparation more or less using an immersion blender, depending on the desired texture.
Remove the vanilla pod and leave to cool off the heat.
Preheat the oven to 180°C.
Unroll a first puff pastry on a work surface.
Cut the dough into 4 discs of the same diameter (a little larger than that of your tartlet moulds).
Place the discs of dough in the tartlet moulds.
Spread the hoursgranate compote on the discs of dough.
Unroll the second puff pastry on the work surface.
Cut it into thin strips about 5mm thick.
Place the strips on the tartlets, crossing them.
Brush the tartlets with the beaten egg yolk.
Bake for 25 to 30 minutes until the tartlets are golden brown.
Let cool then unmold.
Serve whoursor cold.
For this Pomegranate Tartlet recipe, you can count on 20 minutes of preparation. To learn more about the foods in this pie recipe, head over to our food guide here.