H O W-T O
Create a Wavy
Crimp
Pomegranate-Chess Tart
A layer of Pomegranate Gelée (a fancy
word for gelatin) sits atop this tart’s
creamy chess filling.
ACTIVE 40 MIN. - TOTAL 3 HOURS, 50 MIN.,
PLUS 5 HOURS, 30 MIN. CHILLING
SERVES 10|
CREAM CHEESE-CORNMEAL CRUST
1 cup all-purpose flour, plus more
for work surface
1/2 cup fine yellow cornmeal
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened
4 oz. cream cheese, softened
1 large egg yolk
CITRUS CHESS FILLING
1 cup granulated sugar
1 Tbsp. all-purpose flour
1 Tbsp. fine yellow cornmeal
1/4 cup unsalted butter, melted
1/4 cup whole buttermilk
1 Tbsp. orange zest plus 3 Tbsp.
fresh juice (from 1 orange)
2 Tbsp. fresh lemon juice (from
1 lemon)
3 large eggs, beaten
POMEGRANATE GELÉE
1 1/4 cups fresh pomegranate juice
2 Tbsp. granulated sugar
2 1/2 tsp. unflavored gelatin
(from 2 [1/4-oz.]
envelopes)
3 Tbsp. orange liqueur
(such as Cointreau
or Grand Marnier)
2/3 cup pomegranate
arils (seeds)
- Prepare the crust: Whisk
together flour, cornmeal,
and salt in a large bowl;
set aside. Beat butter
and cream cheese with
an electric mixer fitted
with paddle attachment on
medium speed until creamy
and well combined, 1
minute. Add egg yolk;
beat on low speed until
just combined. Add flour
mixture; beat on low speed
until dough begins to form.
Shape into a flat disk. Wrap in plastic
wrap; chill 2 hours or up to 2 days.
- When ready to use, remove dough from
refrigerator, and let sit at room tempera-
ture until soft to the touch and easy to
roll, 20 to 30 minutes. Unwrap and roll
out on a lightly floured surface into a 12-
to 13-inch circle. Fit dough into a 10-inch
tart pan with a removable bottom. Fold
edges over. Press into pan, forming an
even, thick edge along sides and bringing
dough 1/4 inch over top of pan. Prick
bottom of dough with a fork a few times.
Chill until firm, about 30 minutes.
- Preheat oven to 375°F. Line dough with
parchment paper; fill with pie weights or
dried beans. Bake until pale golden around
the edges, about 15 minutes. Remove the
parchment and weights, and continue
baking until bottom of crust is set, 8 to
10 more minutes. Transfer to a wire rack;
cool completely, about 30 minutes.
- Prepare the filling: Reduce oven
temperature to 325°F. Whisk together
sugar, flour, cornmeal, butter, buttermilk,
orange zest, orange juice, and lemon juice
until blended. Add eggs, and whisk until
smooth. Pour mixture into prepared tart
crust. Bake on the lowest oven rack until
golden and set, 35 to 40 minutes. Cool
completely on a wire rack, about 2 hours.
Chill tart until cold, about 2 hours.
5. Prepare the gelée:
Combine pomegranate
juice and sugar in a sauce-
pan. Sprinkle gelatin over
mixture, and let stand 5
minutes. Cook over medium
heat just until mixture
is steaming and gelatin
dissolves, about 5 minutes.
Remove from heat; cool 20
minutes. Skim off foam, if
needed. Stir in liqueur.
6. Gently and slowly pour
pomegranate mixture over
top of chilled tart until just
below edge of crust, being
careful not to overfill (you
may have extra pomegran-
ate mixture). Continue to
chill tart until gelée sets,
about 1 hour. Sprinkle with
pomegranate arils just
before serving.
Dulce de Leche-Cheesecake
Pecan Pie
A caramel-flavored cheesecake pairs with
a gooey, nutty filling in this twist on the
usual pecan pie.
ACTIVE 35 MIN. - TOTAL 4 HOURS,
PLUS 3 HOURS COOLING
SERVES 10|
CINNAMON-PECAN CRUST
1/3 cup chopped toasted pecans
1 1/2 cups all-purpose flour, plus more
for work surface
2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Tbsp. cold unsalted butter, cubed
2 Tbsp. cold vegetable shortening,
cubed
4 Tbsp. whole buttermilk
PECAN PIE FILLING
3 1/2 cups pecan halves, divided
2 large eggs
1/2 cup dark corn syrup
1/4 cup packed light brown sugar
Pinch your thumb and index
finger together on the outer
edge of the dough. Using
your other thumb, press into
the crimp to form a thick
triangle. Repeat until the
entire edge is crimped.
NOVEMBER 2019 / SOUTHERNLIVING.COM
84
POMEGRANATE
POINTER
For a more
vibrant gelée,
make your own
pomegranate
juice. Blend 1
pound of arils in
a food processor
until juicy, and
then press
through a fine
mesh strainer,
discarding solids
and spooning off
foam. Pour gelée
mixture onto the
chilled tart while
it’s still in the
fridge to avoid
spills in transit.
