Best Apple And Pomegranate Tart Tartin Recipes

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APPLE AND POMEGRANATE TART TARTIN



Apple and Pomegranate Tart Tartin image

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

Crust:
1 cup all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup crème fraîche or sour cream
Filling:
3 cups refrigerated pure pomegranate juice
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
7 medium Golden Delicious apples (about 3 1/4 pounds), peeled, quartered, cored
1/8 teaspoon ground allspice
Large pinch of coarse kosher salt
Vanilla ice cream

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.

APPLE AND POMEGRANATE TART TARTIN



Apple and Pomegranate Tart Tartin image

Make and share this Apple and Pomegranate Tart Tartin recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 2h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup creme fraiche or 1/4 cup sour cream
3 cups refrigerated pure pomegranate juice
1/4 cup unsalted butter, room temperature
3/4 cup sugar
7 medium golden delicious apples, peeled, quartered, cored (about 3 1/4 pounds)
1/8 teaspoon ground allspice
1 pinch of coarse kosher salt
vanilla ice cream

Steps:

  • Crust:.
  • Blend first 3 ingredients in processor 5 seconds.
  • Add chilled butter and blend until coarse meal forms; add creme fraiche.
  • 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.

Nutrition Facts : Calories 427.8, Fat 17.8, SaturatedFat 11, Cholesterol 48.3, Sodium 106.2, Carbohydrate 68.3, Fiber 4.3, Sugar 50.3, Protein 2.5

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Apple and pomegranate tart tartin recipes are a popular dessert dish made from a combination of sweet and tangy ingredients. This French inspired dish is a spin on the classic tarte Tatin and is a mixture of caramelized apples and pomegranate seeds baked into a buttery pastry crust. The simplicity and elegance of this dessert make it a favorite for many, and it is perfect for any occasion.

Ingredients

  • 8 medium-sized apples, peeled, cored, and sliced
  • 1/4 cup pomegranate seeds
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 sheet of puff pastry, thawed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

Step 1: Preheat the oven
Preheat the oven to 375°F (190°C).
Step 2: Caramelize the sugar
In a 10-inch oven-safe skillet over medium heat, melt the sugar. Once it starts to turn amber, add the butter and stir until combined.
Step 3: Prep the apples
Add the sliced apples to the skillet and stir until coated in the caramel mixture. Cook for about 10 minutes or until the apples are tender.
Step 4: Add the pomegranate seeds
Remove the skillet from heat, and add the pomegranate seeds on top of the apples, distributing them evenly throughout the skillet.
Step 5: Roll out the pastry
Roll out the puff pastry onto a floured surface, making sure it is slightly larger than the skillet.
Step 6: Add the pastry to the skillet
Carefully lay the pastry on top of the skillet, tucking the edges of the pastry under the cooked apples.
Step 7: Bake the tart tartin
Place the skillet in the preheated oven and bake for around 25 minutes or until the pastry is golden brown and cooked through.
Step 8: Let it cool and serve
Remove the skillet from the oven and let the tart tartin cool for 10 to 15 minutes. Place a large plate on top of the skillet, and using oven mitts, carefully invert the skillet onto the plate. This will flip the tart tartin onto the plate, revealing the caramelized apples and pomegranate topping. Serve warm and enjoy!

Variations

There are many variations of apple and pomegranate tart tartin recipes, and you can mix and match ingredients to find the perfect combination for you. Here are some ideas to get you started:
  • Add spices like nutmeg or allspice for some extra flavor.
  • Sprinkle chopped nuts, like walnuts or pecans, on top of the tart tartin for a nice texture.
  • Use other fruits instead of apples, such as pears or peaches.
  • Replace the puff pastry with a shortcrust pastry for a more traditional tarte Tatin.
  • Add a dollop of whipped cream or a scoop of vanilla ice cream on top of the tart tartin for an extra special treat.

Conclusion

Apple and pomegranate tart tartin recipes are a delicious and easy dessert that anyone can make. With just a few ingredients and some basic kitchen skills, you can create a beautiful dish that is sure to impress. Try adding your own special touch to this recipe by experimenting with different ingredients and flavors. The sky is the limit when it comes to this classic French dessert!
Apple and Pomegranate Tart Tatin is a delicious and easy dessert to make that is perfect for any occasion. The combination of tart pomegranate seeds and sweet caramelized apples is a match made in heaven that everyone will love. However, making this dessert can be a little tricky, especially if you are not used to working with pastry. In this article, we will provide you with valuable tips to help you make the perfect apple and pomegranate tart Tatin recipe.

Tip 1: Choose the Right Apples

The key to making a good apple and pomegranate tart Tatin is choosing the right apples. Tart, firm apples such as Granny Smiths work best for this dessert. You can also use Braeburn or Honeycrisp apples, which are sweet but still hold their shape when cooked. Avoid using softer apples like Pink Lady or Gala as they will turn to mush when cooked.

Tip 2: Use Good Quality Pomegranates

Pomegranates are a key ingredient in this recipe, so it is important to use good quality ones to get the best flavor. Look for pomegranates that feel heavy and are free from blemishes. When you cut the fruit open, the seeds should be plump and juicy. Avoid using pomegranates that have dry or shriveled seeds.

Tip 3: Make Your Own Pastry

While it is easy to buy pre-made pastry, making your own pastry from scratch will take your apple and pomegranate tart Tatin to the next level. Home-made pastry has a better flavor and texture, and it is also more satisfying to make. There are plenty of good pastry recipes available online that are easy to follow, and it is worth taking the time to make pastry from scratch.

Tip 4: Use Plenty of Butter

Butter is an essential ingredient when making apple and pomegranate tart Tatin. It is what gives the dessert its rich, caramelized flavor. Use plenty of butter when sautéing the apples and pomegranate seeds in the caramel sauce. The more butter you use, the richer and more flavorful the dessert will be.

Tip 5: Cook the Apples and Pomegranates Properly

Cooking the apples and pomegranates properly is crucial when making this dessert. Be sure to sauté the apples in the caramel sauce until they are golden brown and slightly softened. This will ensure that they are tender and caramelized when the tart is baked. The pomegranate seeds should be added at the last minute to prevent them from losing their juiciness.

Tip 6: Arrange the Apples and Pomegranates Neatly

When arranging the apples and pomegranates in the tart tin, make sure that they are placed neatly and in an even layer. This will ensure that the tart cooks evenly and looks good when it is served. You can also arrange the fruit in a pattern to make the tart look more impressive.

Tip 7: Use the Right Tart Tin

Choosing the right tart tin is important when making apple and pomegranate tart Tatin. A 9-inch tart tin with a removable bottom works best, as it makes it easy to transfer the tart to a serving plate. Make sure that the tin is well-greased with butter or cooking spray to prevent sticking.

Tip 8: Bake the Tart at the Right Temperature

Baking the apple and pomegranate tart Tatin at the right temperature is important to ensure that it cooks evenly and does not burn. Bake the tart at 400°F for 30-35 minutes, or until the pastry is golden brown and crisp. If you notice that the tart is browning too quickly, cover it with aluminum foil to prevent burning.

Tip 9: Invert the Tart Carefully

Inverting the apple and pomegranate tart Tatin onto a serving plate can be a little tricky, especially if you are new to making this dessert. Allow the tart to cool for a few minutes after baking, then run a knife around the edge of the tin to loosen the pastry. Carefully invert the tart onto a serving plate, making sure that the caramel sauce does not spill out.

Tip 10: Serve with Whipped Cream or Ice Cream

Apple and pomegranate tart Tatin is best served warm, with a dollop of whipped cream or a scoop of vanilla ice cream. The rich, buttery flavor of the dessert pairs well with the cool creaminess of whipped cream or ice cream, and it is the perfect way to finish off a meal.

Conclusion

Making apple and pomegranate tart Tatin may seem daunting at first, but with these valuable tips, you should be able to make a delicious dessert that everyone will love. Remember to use good quality ingredients, cook the apples and pomegranates properly, and bake the tart at the right temperature. With a little practice and patience, you will soon be making the perfect apple and pomegranate tart Tatin every time.

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