Pomegranate Tart

Directions

• Cut the pomegranates in half and collect their seeds.
• Place them in a saucepan with the split and scraped vanilla pod, sugar and water.
• Bring to a boil over medium heat then lower the heat to low heat and cook for 15 minutes.
• Mix the preparation more or less using a hand blender, depending on the desired texture.
• Remove the vanilla pod and let cool off the heat.
• Preheat the oven to 180 ° C.
• Roll out 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 tart molds).
• Place the dough discs in the tart molds.
• Spread the pomegranate compote on the dough discs.
• Unroll the second puff pastry on the work surface.
• Cut it into thin strips about 5 mm thick.
• Place the strips on the tartlets, crossing them.
• Brush the tarts with the beaten egg yolk, using a brush.
• Bake for 25 to 30 minutes until the tarts are golden brown.
• Let cool then unmold.