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To make the Pomegranate Gelee:
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Pour the pomegranate juice into a measuring cup.
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Sprinkle the gelatin over the surface, and set aside for about 5 minutes to soften.
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Then pour into a small saucepan, add the sugar, and heat over low heat just to dissolve the gelatin and sugar.
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Do not allow to boil.
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Remove from the heat and pour into an 8-inch round cake pan.
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The mixture should be 1/8 inch deep.
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Cover and refrigerate until set, about 1 hour.
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To make the pastry:
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In a food processor, combine the flour, sugar, cornmeal, lemon zest, lime zest, and salt and pulse 3 or 4 times to blend.
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In a small bowl, mix together the egg yolk and vanilla just to combine.
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Scatter the butter pieces over the flour mixture.
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Pulse using 1-second bursts until the mixture resembles a combination of bread crumbs and coarse meal, 15 to 20 seconds.
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Add the egg yolk mixture and continue to pulse just until the ingredients come together.
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Transfer the dough to a work surface.
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Beginning at the far end, and using the heel of your hand, push a small amount of the dough (about the size of an extra-large egg) away from you, smearing it on the work surface.
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Repeat with the remaining dough in small amounts.
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When youve worked all the dough in this manner, give it a couple more strokes to bring it together into a smooth, homogeneous unit.
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(This kneading technique is known as fraisage.)
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Flatten the dough into a disk.
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Wrap in plastic wrap and refrigerate until chilled and slightly firm, at least 1 hour or up to 3 days.
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Before baking: Center a rack in the oven and preheat the oven to 375 degrees F. Have ready a 9 1/2 by 1-inch round fluted tart pan with a removable bottom.
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Remove the dough from the refrigerator.
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If it is too firm to roll, let sit at room temperature until it is malleable enough to roll yet still cool to the touch, 15 to 30 minutes.
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Press the dough evenly into the bottom and up the sides of the tart pan.
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Or, roll out the dough on a lightly floured work surface into a 12-inch circle 1/8 to 3/16 inch thick.
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Roll up the pastry around the rolling pin, and suspend the pin about 1 inch above the pan.
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Aligning the edge of the dough with the rim of the pan farthest from you, unroll it toward you.
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Then gently fit the dough into the pan, easing it into the crevices and up the sides.
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Trim away the excess dough by rolling the pin over the top of the pan.
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(Save any scraps for another use, if desired.)
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Bake the tart shell until it is pale gold and the surface no longer looks wet, raw, or shiny, 15 to 20 minutes.
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Check after baking for about 5 minutes.
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If the pastry is puffed up, prick the center of the blistered area with a metal or wooden skewer or fork tines to release the steam.
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Dont prick more than is needed.
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Transfer to a wire rack and let cool while you prepare the filling.
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Leave the oven on.
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To make the Lemon Custard Filling:
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In a medium bowl, beat the eggs with a fork just to combine.
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Add the sugar, lemon juice, and lime juice and mix just until blended.
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To remove any unincorporated egg to create a smooth filling, pour the mixture through a fine-mesh sieve set over another bowl.
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Stir in the cream slowly just until blended.
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Place the tart pan on a rimmed baking sheet (to catch drips), and carefully pour the filling into the pastry shell.
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Place the tart on the baking sheet in the oven and bake until the filling appears set yet shiny on top, the center quivers a bit when the pan is gently shaken, and the edges of the crust are golden, 18 to 20 minutes.
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Transfer to a wire rack and let cool on the pan for about 20 minutes.
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Set the tart pan on a narrower elevated surface, such as a tin can, so the bottom of the pan is released as the metal rim slips down.
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Return the tart to the wire rack and let cool to room temperature.
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To serve: At least 30 minutes before serving, remove the gelee from the refrigerator.
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With the tip of a paring knife, cut lines about 1/8 inch apart in both directions (the pattern will look like graph paper) to form the pomegranate jewels.
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With a wide metal spatula (similar to what you would use to turn pancakes), lift the gelee from the pan to break the cut pieces apart.
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Lift some of the pomegranate gelee onto the same spatula, and scatter the gelee over the lemon filling.
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Then, scatter the pomegranate seeds over the top.
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Refrigerate the tart just long enough to chill the gelee pieces, about 30 minutes.
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Cut the tart into wedges with a sharp knife.
