Apple And Pomegranate Tart Tartin Recipe

Ingredients for Apple And Pomegranate Tart Tartin

• All Purpose Flour
• Sugar
• 1/2 teaspoon salt
• Unsalted Butter
• 1/2 cup crème fraîche
• 1 cup pomegranate juice
• Golden Delicious Apples
• Ground Allspice
• Kosher Salt
• Vanilla ice cream (for serving)

How to Make Apple And Pomegranate Tart Tartin

1. **Make the Crust:**
2. In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Pulse 5 seconds to combine.
3. Add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces, and pulse until the mixture resembles coarse crumbs.
4. Add 1/2 cup crème fraîche and pulse in short bursts until the dough just comes together in moist clumps. Do not overmix.
5. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 1 hour (or up to 1 day).
6. On a lightly floured surface, roll the dough into an 11-inch diameter circle.
7. Carefully transfer the dough to a rimless baking sheet, cover, and chill until ready to use.
8. **Make the Filling:**
9. In a heavy saucepan, boil 1 cup pomegranate juice until reduced to 1/2 cup of thick syrup (about 15 minutes). This can be made ahead of time and chilled.
10. Preheat your oven to 400°F (200°C). Position a rack in the center.
11. Spread 4 tablespoons (1/2 stick) of softened unsalted butter evenly over the bottom and up the sides of a 10-inch heavy oven-proof skillet.
12. Sprinkle 1/2 cup granulated sugar evenly over the butter.
13. Cook over medium heat, without stirring, until the sugar bubbles and caramelizes (about 3 minutes). Remove from heat.
14. Peel, core, and quarter 6-8 medium apples (such as Honeycrisp or Braeburn).
15. Stand the apple quarters on one end around the edge of the skillet, leaning one cut edge against the pan side and fitting snugly. Fill the center with as many apples as will fit.
16. Sprinkle the apples with 1/4 teaspoon ground allspice and a pinch of salt.
17. Cook over medium-high heat, without stirring, until a thick, deep-amber syrup forms and bubbles up (about 20 minutes), adding any remaining apples as space permits.
18. Pour 1/4 cup of the prepared pomegranate syrup over the apples.
19. Cook until the juices thicken again (4-5 minutes). Remove from heat.
20. Gently press the apples toward the center to compact them.
21. **Assemble and Bake:**
22. Carefully drape the chilled crust over the apples in the skillet.
23. Press the crust down around the apples at the edge of the skillet.
24. Cut 4 slits in the top crust to allow steam to escape.
25. Bake for 25-30 minutes, or until the crust is golden brown and the juices around the edges are thick and dark scarlet.
26. Remove from oven and let stand for 1 minute.
27. Invert the tart onto a large plate. Carefully lift off the skillet.
28. Return any apples that may be stuck to the skillet to the tart.
29. Let cool for at least 15 minutes.
30. Serve warm or at room temperature with vanilla ice cream and a drizzle of the remaining pomegranate syrup.