Apple and Pomegranate Tart Tartin Recipe

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Apple and Pomegranate Tart Tartin
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Ingredients
12
Count
Nutrition
760
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Crust:.
  2. Blend first 3 ingredients in processor 5 seconds.
  3. Add chilled butter and blend until coarse meal forms; add creme fraiche.
  4. Blend, using on/off turns, until moist clumps form.
  5. Gather dough into ball; flatten into disk.
  6. Wrap; chill 1 hour.
  7. Roll dough out on lightly floured surface to 11-inch-diameter round.
  8. Slide onto rimless baking sheet, cover, and chill until ready to use, up to 1 day.
  9. Filling:
  10. Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.
  11. DO AHEAD: Pomegranate syrup can be made 1 day ahead. Cover; chill.
  12. Position rack in center of oven and preheat to 400°F
  13. 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).
  14. Sprinkle sugar evenly over butter.
  15. Cook over medium heat without stirring until mixture bubbles all over, about 3 minutes.
  16. Remove from heat.
  17. Stand apple quarters on 1 end around edge of skillet, leaning 1 cut edge against pan side and fitting snugly.
  18. Stand as many apples in center as will fit.
  19. Sprinkle apples with allspice and salt.
  20. 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.
  21. Pour 1/4 cup pomegranate syrup over (mixture will bubble).
  22. Cook until juices thicken again, 4 to 5 minutes (syrup will be deep amber).
  23. Remove from heat.
  24. Using spatula, press apples gently toward center, then down to compact.
  25. Slide crust over apples.
  26. Press crust down around apples at edge of skillet.
  27. Cut 4 slits in top for steam to escape.
  28. Bake tart until crust is brown and juices at edge are thick and dark scarlet in color, 25 to 30 minutes.
  29. Remove skillet from oven; let stand 1 minute.
  30. Place large plate over skillet.
  31. Using oven mitts and holding plate and skillet firmly together, invert tart onto plate.
  32. Carefully lift off skillet.
  33. Return any apples to tart that may be stuck in skillet.
  34. Let cool at least 15 minutes.
  35. Serve tarte Tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 760.28 Kcal (3183 kJ)
Calories from fat 148.75 Kcal
% Daily Value*
Total Fat 16.53g 25%
Cholesterol 40.37mg 13%
Sodium 89.16mg 4%
Potassium 169.45mg 4%
Total Carbs 154.05g 51%
Sugars 102.86g 411%
Dietary Fiber 3.43g 14%
Protein 2.04g 4%
Vitamin A 0.2mg 6%
Iron 0.2mg 1%
Calcium 21.1mg 2%
Amount Per 100 g
Calories 82.5 Kcal (345 kJ)
Calories from fat 16.14 Kcal
% Daily Value*
Total Fat 1.79g 25%
Cholesterol 4.38mg 13%
Sodium 9.67mg 4%
Potassium 18.39mg 4%
Total Carbs 16.72g 51%
Sugars 11.16g 411%
Dietary Fiber 0.37g 14%
Protein 0.22g 4%
Calcium 2.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 21
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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