APPLE AND POMEGRANATE TART TARTIN
Provided by Selma Brown Morrow
Categories Fruit Juice Blender Dessert Bake Mother's Day Bastille Day Apple Fall Pomegranate Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Blend first 3 ingredients in processor 5 seconds. Add chilled butter and blend until coarse meal forms. Add crème fraîche. Blend, using on/off turns, until moist clumps form. Gather dough into ball; flatten into disk. Wrap; chill 1 hour. Roll dough out on lightly floured surface to 11-inch-diameter round. Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
- Filling:
- Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes. DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
- Position rack in center of oven and preheat to 400°F. Spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet (10 inches across top; 8 inches across bottom; 21/4 inches deep). Sprinkle sugar evenly over butter. Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes. Remove from heat. Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly. Stand as many apples in center as will fit. Sprinkle apples with allspice and salt.
- Cook apples over medium-high heat without stirring until thick, deep-amber syrup bubbles up, adding any remaining apples as space permits (apples will shrink as they cook), about 20 minutes. Pour 1/4 cup pomegranate syrup over (mixture will bubble). Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber). Remove from heat.
- Using spatula, press apples gently toward center, then down to compact. Slide crust over apples. Press crust down around apples at edge of skillet. Cut 4 slits in top for steam to escape.
- Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes. Remove skillet from oven; let stand 1 minute.
- Place large plate over skillet. Using oven mitts and holding plate and skillet firmly together, invert tart onto plate. Carefully lift off skillet. Return any apples to tart that may be stuck in skillet. Let cool at least 15 minutes. Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.
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Duduzile Precious Ngwenya
[email protected]The tart was a bit too time-consuming to make for my liking. I think I would look for a simpler recipe next time.
Gaming Channel
[email protected]The tart was a bit too crumbly for my liking. I think I would use a more sturdy puff pastry next time.
Shivam Jha
[email protected]The tart was a bit too dense for my liking. I think I would use a lighter puff pastry next time.
Mosiea Kat
[email protected]The tart was a bit too bland for my liking. I think I would add more spices next time.
Ally wasfound
[email protected]The tart was a bit too sweet for my liking. I think I would use less sugar next time.
Javi Special Jia
[email protected]The tart was a bit too tart for my liking. I think I would use less pomegranate molasses next time.
Sagar Yogi
[email protected]I found the tart to be a bit dry. I think I would add a little more butter or oil to the filling next time.
Lori Egerton
[email protected]This tart is a bit sweet for my taste, but I still enjoyed it. I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
anthony cabazos
[email protected]I love the presentation of this tart. It's so elegant and impressive.
Md samidul
[email protected]This tart is the perfect fall dessert. The apples and pomegranates are in season, and the flavors are just incredible.
Ishara Fernando
[email protected]I've never made a tart before, but this recipe made it easy. The instructions were clear and concise, and the tart turned out perfectly.
Zaiyneb Ebrahim
[email protected]This tart is so easy to make, and it's always a crowd-pleaser. I love that I can use store-bought puff pastry to save time.
Porla Imolar
[email protected]I made this tart for a potluck, and it was a huge hit. Everyone raved about how delicious it was. I'll definitely be making it again.
Nanoga Sharifah
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious tart that's perfect for a special occasion.
ali dadu
[email protected]I was a bit skeptical about the combination of apples and pomegranates, but I was pleasantly surprised. The flavors really complemented each other well. I also liked the addition of the walnuts, which added a nice crunch.
Mandlenkosi Ndhlovu
[email protected]I've made this tart twice now, and it's always a winner. The first time I made it, I used store-bought puff pastry, but the second time I made it from scratch. Both ways were delicious, but I think the homemade puff pastry was a bit better.
mona moni
[email protected]This apple and pomegranate tart tatin was a hit at my last dinner party! The combination of sweet apples and tart cranberries was perfect, and the puff pastry crust was flaky and delicious. I'll definitely be making this again.