Tarte Aux POM

Ingredients:

Serves 6 (if you are lucky!)

FOR TART BASE:
75g strong white flour
25g cornflour
50g unsalted butter, softened
1 egg separated
2 tbs cold water
1 tbsp crushed dried arils (spread 50g fresh arils out on a non-stick mat or baking parchment and dry in a very low oven until completely dry).  If made in advance can be stored in an airtight jar.

FOR THE FILLING:
4 large eggs
200g caster sugar
200ml POM juice
zest of 3 lemons
125ml double cream

FOR THE TOPPING:
125g fresh arils
150ml POM juice
1tbsp runny honey

Directions:

1.    Heat the oven to 150°C.
2.    Sift the flour and cornflour and rub the butter through evenly.  Mix in crushed dried arils.
3.    Beat the yolk with the water, add to the bowl and gently work to a dough.  Wrap and chill for 45 minutes.
4.    Roll out the dough and line an 18 cm tart case.  Bake blind for 30 minutes.  Remove the baking beans, brush the base with the whisked egg white.  Return to the oven and bake for a further 10-12 minutes until golden brown.
5.    Whisk the filling ingredients and leave to stand for 30 minutes.  Skim off any froth.
6.    Heat the filling in a pan over a low heat until very warm but not thickened, stirring constantly with a wooden spoon, then strain through a fine sieve into a jug.
7.    Pour the filling into the cooked tart base and bake on a tray for 15-20 minutes until barely set (it will continue to cook as it cools).

FOR THE TOPPING:
8.    Put the POM Juice into a pan and reduce until sticky.  Remove from the heat and add the honey.
9.    Leave to cool and then mix in the arils
10.    Carefully spoon over the top of the cooled tart and serve with a spoonful of crème fraiche.