This cake on MyRecipes.com caught my eye. I absolutely love the brilliant orange of the mandarins contrasting with the bright ruby pomegranate arils! Isn’t it such a beautiful and striking combination for fall? I decided to use it as an inspiration for this tart.
Mandarin Orange and Pomegranate Tart:
For the crust I combined about two cups of ginger snap cookie crumbs with granulated sugar, melted butter and a pinch of salt. I baked it and let it cool. For the filling I used this pastry cream filling recipe and poured it into the cooled crust. I then arranged the fruit (about two small cans of mandarin oranges and the seeds of half a fresh pomegranate) on top and painted it with some melted apricot jam. For more tart ideas check this out!