But wait, that pomegranate and vanilla combo sounded intriguing. So I stayed on that idea, slept on it and woke up this morning making these:
Pomegranate and Vanilla tartlets. It was perfect, I had all the right ingredients! There was left over puff pastry from yesterday's orange-marzipan tarts, the three big red pomegranates of course, vanilla pods, and...marzipan! Marzipan again?! Well yes, it tastes so good and it seems to always enhance tart-type pastries! So once I woke up, brushed my teeth, and made myself some white tea, I impatiently ran to the kitchen to make a dream finally become a reality. For the recipe, continue reading...
Pomegranate & Vanilla tartlets
- A big pomegranate
- Vanilla pod or essence
- Puff pastry
How to make them:
- Wash your pomegranate, cut in quarters and take out the seeds. Keep the seeds in a bowl aside
- If you're using a vanilla pod, cut in length and scrape out the seeds.
- In a pan, place half a cup of sugar, the vanilla seeds (or a few drops of essence) and the pomegranate seeds. Add in seperate doses a cup of water (start with 1/3 of it, and with time, you'll know if you need to add more of it)
- Place the pan on medium heat for about 15-20 minutes, until it becomes all sticky. So the water you'll be adding depends on the evolution of the "stickiness".
- Remove pan and let cool
- Preheat oven to th7.
- Take out puff pastry, roll out and cut out preferred shape
- Roll out the marzipan, and place in the middle of the puff pastry portions, leaving space for the outerside borders.
- With a spoon, place the pomegranate vanilla mix generously, but always only in the center
- Bake in oven for about 10 minutes
Enjoy! I personally wouldn't mind making this again for an apéritif with champagne.