Usually when fall and winter roll around I am super bummed out.
Losing all the wonderful spring and summer produce can suck. Strawberries are one of my favorite fruits.
But this year I was excited to see what fall and winter would have in store.
So far I have had a small love affair with pumpkin and pears. Butternut squash and apples have been frequent visitors as well.
Besides the delicious items mentioned above, Meyer lemons and pomegranates are popular fall fruits.
The first day I saw Meyer lemons at the store I picked up 2 bags. I already knew I wanted to make curd.
I also picked up a few pomegranates when I first saw them. They were bright pink, bruise free, and heavy. A sign of good fruit!
Once I finished with the curd I knew I needed to do something with it.
To balance the brightness of the curd I mixed it with cream cheese, and poured that into a crunchy crust.
The pomegranate arils inspiration came from an amazing looking cheesecake I saw on Beth Michelle. They are a must on the tart. The flavorful pop compliments the creamy layer perfectly.
If you want something a bit lighter to go with your pecan pie at Thanksgiving I highly recommend this tart!
