We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury especially this Pomegranate Meringue Tartlets recipe. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no further. There are some delicious ideas which will work well as stand-alone lunches or as part of a bigger picture.

Serves 4-6

Prep time 65 minutes


300 g sweet pastry
4 tartlet cases
100 ml pomegranate juice
4 egg yolks
125 g butter
300 g caster sugar
2 tbsp. cornflour
4 egg whites
250 g icing sugar


For the Pastry

Roll out the pastry and line into 4 tartlets. Pierce and blind bake in a hot oven at 200°C for 10 minutes. Remove from the oven and leave to cool.

For the Filling

In a saucepan, melt the butter and sugar, add the pomegranate juice and bring to a boil. Switch off the heat. Use some of the liquid to temper into the cornflour. Add the cornflour to the rest of the hot mixture, put back on the fire, and bring to a boil once again. Turn the heat off.

Fill the cases with the liquid filling and bake in the oven for about 10 minutes.

For the Meringue

In a clean glass bowl, add the egg whites and start to whisk with an electric whisk on a medium speed. When the egg whites start to fluff, add the sugar very slowly, one tablespoon at a time until all has been incorporated into the sugar.

Pipe onto the cooled tartlets and blow torch until the peeks are golden brown. Place in the fridge to set properly.

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