Apple and Pomegranate Tart Tartin

Name: Apple and Pomegranate Tart Tartin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 pinch Large of coarse kosher salt; 59 milliliters crème fraîche or sour cream; 0 teaspoons ground allspice; 710 milliliters refrigerated pure pomegranate juice; 1 kilograms medium Golden Delicious apples (about , peeled, quartered, cored; 0 teaspoons salt; 177 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, room temperature; 8 servings Vanilla ice cream

You can never have too many hor d'oeuvre recipes, so give Apple and Pomegranate Tart Tartin a try. This recipe makes 8 servings with 477 calories, 5g of protein, and 15g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, ground allspice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend first 3 ingredients inprocessor 5 seconds.

Add chilled butterand blend until coarse meal forms.

Addcrème fraîche. Blend, using on/off turns,until moist clumps form. Gather dough intoball; flatten into disk. Wrap; chill 1 hour.

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Dough

Wrap

Roll dough out on lightly floured surface to11-inch-diameter round. Slide onto rimlessbaking sheet, cover, and chill until ready touse, up to 1 day.

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Dough

Roll

Boil pomegranate juice inheavy large saucepan until reduced toscant 1 cup syrup, about 15 minutes.DO AHEAD: Pomegranate syrup can bemade 1 day ahead. Cover; chill.

Ingredients you will need

Pomegranate Juice

Pomegranate Syrup

Syrup

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Sauce Pan

Position rack in center of oven andpreheat to 400°F.

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Oven

Spread room-temperaturebutter evenly over bottom and up sides ofheavy medium oven-proof skillet (10 inchesacross top; 8 inches across bottom; 21/4inches deep).

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Spread

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Frying Pan

Oven

Sprinkle sugar evenly overbutter. Cook over medium heat withoutstirring until mixture bubbles all over,about 3 minutes.

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Sugar

Remove from heat. Standapple quarters on 1 end around edge ofskillet, leaning 1 cut edge against pan sideand fitting snugly. Stand as many applesin center as will fit.

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Frying Pan

Sprinkle apples withallspice and salt.

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Apple

Salt

Cook apples over medium-high heatwithout stirring until thick, deep-ambersyrup bubbles up, adding any remainingapples as space permits (apples will shrinkas they cook), about 20 minutes.

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Apple

Pour 1/4cup pomegranate syrup over (mixture willbubble). Cook until juices thicken again,4 to 5 minutes (syrup will be deep amber).

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Pomegranate Syrup

Syrup

Remove from heat.

Using spatula, press apples gentlytoward center, then down to compact. Slidecrust over apples. Press crust down aroundapples at edge of skillet.

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Apple

Crust

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Frying Pan

Spatula

Cut 4 slits in topfor steam to escape.

Bake tart until crust is brown andjuices at edge are thick and dark scarlet incolor, 25 to 30 minutes.

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Crust

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Oven

Remove skillet fromoven; let stand 1 minute.

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Frying Pan

Place large plate over skillet. Usingoven mitts and holding plate and skilletfirmly together, invert tart onto plate.Carefully lift off skillet. Return any applesto tart that may be stuck in skillet.

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Frying Pan

Letcool at least 15 minutes.

Serve tarte

Tatin warm or at room temperature withvanilla ice cream and drizzle of remainingpomegranate syrup.

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Ice Cream