Delicious Apple and Pomegranate Tart Tartin Recipe
Get ready to indulge in a sensational dessert that will leave your taste buds craving more. I’m delighted to share with you my recipe for Apple and Pomegranate Tart Tartin, also known as Tarte Tatin. As a professional baker, I can attest that this dessert is simply divine.
This famous French dessert is the perfect blend of caramelized apples with a hint of allspice, enhanced by the ruby-red splendor of pomegranate juice. The crispy and buttery pastry is just a bonus that completes this mouth-watering treat.
What makes this particular recipe special is the added touch of sweetness from golden delicious apples, paired with the tartness of pomegranate juice. It is a combination that is sure to surprise and delight your taste buds.
If you’re looking for an elegant dessert to impress your guests or just want to savor something delicious on a lazy afternoon at home, this recipe will not disappoint. So tie on your apron and let’s get started!
Why You’ll Love This Recipe
Listen up, bakers – this one’s for you. If you’re looking for your new go-to dessert recipe, then look no further than this apple and pomegranate tart tartin. Trust me when I say this – you will absolutely love it.
First of all, let me tell you about the irresistible aroma that fills your kitchen while making this dessert. Picture the scent of caramelized apples combined with spiced allspice and cinnamon sugar – it’s enough to make your mouth water. And that’s just the beginning.
Once you take a bite, you’ll be transported to a whole new world of taste sensations. The crisp puff pastry is baked to perfection with juicy golden delicious apples and pomegranate juice that bursts with tangy sweetness in every bite. It’s the perfect balance of flavors that will leave you wanting more.
But wait, there’s more! This recipe is versatile and can be customized to suit your taste preferences. Swap out the puff pastry for filo pastry or even try making it with ginger beer – the possibilities are endless.
And let’s not forget about the serving options. Top it off with a scoop of vanilla ice cream or serve it alongside creme fraiche or sour cream for a decadent treat that will impress any guest.
So if you’re still not convinced, just take a look at the rave reviews from famous French chefs like Zoe Francois and Bon Appétit magazine who have already fallen in love with this tart tartin. Don’t just take my word for it – try it out for yourself and see why everyone is raving about this apple and pomegranate tart tartin recipe.
Ingredient List
Here are the ingredients you will need to make this sweet and tangy Apple and Pomegranate Tart Tartin:
For the Crust
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons (or more) ice water
For the Filling
- ¾ cup sugar
- ¼ cup pomegranate juice
- 3 golden delicious apples, peeled, cored and cut into eights
- 3 tablespoons unsalted butter
- Pinch of kosher salt
- Pinch of ground allspice
For Serving
- Vanilla ice cream, crème fraiche or sour cream (optional)
Don’t forget that using quality ingredients is key to creating a delicious apple tart. Opt for fresh, in-season apples and high-quality butter for best results.
The Recipe How-To
Here we go! It’s time for the main event: the recipe itself. Are you ready to create a masterpiece? Let’s get started!
Ingredients
First things first, let’s gather our ingredients.
- 6 Golden Delicious apples
- 1/2 cup sugar
- 4 tablespoons unsalted butter
- Pinch of kosher salt
- 1/4 teaspoon ground allspice
- 1/2 cup pomegranate juice
For the pastry
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 2–3 tablespoons ice water
Pastry Preparation
It’s important to have the right pastry for this recipe. You have two options: Puff Pastry or Filo Pastry. My go-to is puff pastry as it will give your tarte Tatin that perfect crispy texture.
To prepare the pastry:
- Pulse flour, sugar, and salt in a food processor to combine.
- Add chilled butter and pulse until no large pieces remain.
- Drizzle in ice water, tossing with a fork, until dough comes together into a ball.
- Flatten dough into a disk and wrap in plastic wrap.
- Chill for at least 30 minutes.
Apple Preparation
Now it’s time to get your hands dirty and start peeling those apples!
- Peel, core, and halve apples.
- In a 9-inch oven-safe skillet over low heat, stir together sugar and 2 tablespoons water.
- Increase heat and bring mixture to a boil.
- Cook until caramelized (a pale amber color), swirling occasionally but not stirring at all (this will take about 5-6 minutes).
- Add butter to skillet and swirl until melted.
- Remove from heat and arrange apple halves, cut-side up.
- Sprinkle with pinch of kosher salt and 1/4 teaspoon ground allspice.
- Pour pomegranate juice evenly over apples.
Assembling and Baking
- Preheat oven to 425°F (218°C).
- Roll pastry out on floured surface into an approximate circle shape that will fit over the skillet.
- Lay pastry over skillet and tuck edges down inside the sides of skillet (tucking is important to create tatin upside-down effect).
- Put skillet in oven for 30–35 minutes, or until pastry is golden brown and filling is bubbling around the edges.
- Remove from oven carefully (skillet handle will be very hot!), let cool for 10 minutes.
Finishing Touches
Place an overturned plate on top of skillet and quickly invert with one swift movement; tart tatin should release easily onto plate (if some apples stick at bottom, just lift them off with a spatula or fork
Substitutions and Variations
Listen, my sweet culinary friends, there’s a whole world of possibilities out there when it comes to baking. And even though this Apple and Pomegranate Tart Tartin recipe is the bee’s knees, you can still have some fun with it. So let me tell you, what difference a tart tatin upside down.
First things first, let’s talk apples. The recipe calls for Golden Delicious apples, but you can swap them for Granny Smith apples or Honeycrisp apples. There’s little question that these two apple varieties bring their A-game when baked into pies and tarts. I prefer Honeycrisps the most because they retain their shape while also getting soft enough to meld with the warm caramel.
If you are feeling adventurous like Mary Shelley writing “Frankenstein,” try replacing your puff pastry with filo pastry instead. This will give your apple tart tatin a totally different texture – papery crunchy rather than buttery flaky. And if you’re being extra fancy schmancy, fold cinnamon sugar into each layer of filo pastry before lining the pan.
Now for those who like things spicy and sultry, add ground ginger and cinnamon to the spiced apples mixture when making the caramel apple tart. It kicks up that festive flavor and adds an irresistible aroma.
And if you’re feeling thirsty like Ernest Hemingway on a hot day in Havana, wash it all down with a glass of ginger beer whilst eating your pomegranate pie pops.
Bon appétit!
Serving and Pairing
The Apple and Pomegranate Tarte Tartin is a stunning dessert that deserves to be plated and served with care. Slice the tart into equal portions and place it onto plates gently. A scoop of creamy vanilla ice cream on top would add a delightful touch to this dessert. The coolness of the ice cream would pair well with the warm richness of the tarte.
If you want to add a bit of tang, you can mix together some creme fraiche or sour cream and sprinkle a pinch of kosher salt and sugar over it. Place a dollop of this mixture alongside your tarte slice.
For those who prefer their desserts with a hint of spice, pairing the Apple and Pomegranate Tarte Tartin with ginger beer would elevate the overall dining experience. The spicy notes of ginger beer would cut through the sweetness of the tarte.
This dessert can be enjoyed any time of the day, but it may make an excellent end to a meal that includes light dishes such as salads or fish entrées. Its freshness can also help balance out hearty meat dishes.
To fully enjoy your Tarte Tatin slice, make sure you serve it immediately after baking while still warm. Diners are in for a treat!
Make-Ahead, Storing and Reheating
Ah, the age-old question: can you make this apple and pomegranate tart tartin recipe ahead of time? The answer is a resounding YES!
In fact, I highly recommend making this beauty a day or two in advance to really let those flavors meld together into something sublime. Assemble the tart tartin right up until you need to bake it off, then cover it tightly with plastic wrap and pop it in the fridge until you’re ready for it. You can even freeze the assembled tart tartin if you’re really planning ahead.
But what about reheating? Well, I have good news there too. This tart tartin reheats like a dream. Simply pop it into a low oven (around 325°F should do the trick) until warmed through, about 10-15 minutes. You’ll want to tent it with foil to prevent the puff pastry from getting too browned.
As for storing any leftover tart tartin, don’t worry – it’ll keep just fine in the fridge for up to three days. Just be sure to cover it well so it doesn’t dry out. And of course, any leftover slices are just begging to be paired with a scoop of vanilla ice cream or a dollop of creme fraiche or sour cream.
Bon appétit!
Tips for Perfect Results
Baking can be a tricky craft even for the seasoned baker, but with some helpful tips, you can create a masterpiece that will impress everyone. Here are some tips to ensure perfect results when making Apple and Pomegranate Tart Tartin.
Firstly, Always use a quality puff pastry. Remember that the tart tartin is all about the pastry, so choose wisely. Unleash your inner French pastry chef and use traditional puff pastry to give your tart Tatin a textbook texture and flakiness.
Secondly, When preparing the caramel syrup, do not leave it in low heat for too long than intended. Keep an eagle eye on it to gauge the color transformation necessary to create a luscious swirl of caramelized apple slices that pucker and huddle across its buttered surface.
Thirdly, Don’t skimp on butter! Butter adds flavor and creates a crisp and flaky crust in this apple and pomegranate tart tartin recipe. So when cutting the butter into the flour mixture, make sure that the butter is chilled and cut into small pieces.
Fourthly, You must let the cooled tarte tatin sit for 10-15 minutes before unmolding. Otherwise, it may disintegrate or lose its dome shape as you flip it over. You don’t want to watch everything crumble before your eyes after so much work.
Fifthly, If you are feeling adventurous, you can try adding different spices such as cinnamon or ginger beer to create spiced apple or caramelized apple tart tartin variations.
Lastly, serve your Apple and Pomegranate Tart Tartin warm with vanilla ice cream or creme fraiche if desired. The ice cream melts slightly inside each wedge’s crevice, oozing further over the tender apples with every passing second. As Zoe Francois said in Bon Appétit magazine, “there’s no law that says apple pie can’t be for dessert,” and this recipe proves just that!
By following these tips, you will have a perfectly crafted Apple and Pomegranate Tart Tartin every time – guaranteed!
FAQ
Now that we have gone through each section of the recipe article, it is time to address some commonly asked questions in the FAQ section. These can range from serving suggestions to ingredient substitutions, but they are all important to ensure your success in making this masterpiece. So let’s dive into some of the most frequently asked questions about the Apple and Pomegranate Tart Tartin recipe.
What is the difference between a tart and a Tarte Tatin?
When it comes to baked desserts, there are different types of tarts to choose from. One of the most popular variations is the tarte tatin, which differs from a regular tart in terms of method and ingredients. While a tart involves baking fruit or custard filling within a crust, a tarte tatin is an upside-down apple tart that involves stove-top caramelizing of apples with sugar, topped with a pastry dough and baked.
How do you keep Tarte Tatin from getting soggy?
Once the tart is done baking, resist the urge to immediately remove it from the pan. Instead, give it time to cool down while sitting in the pan without disturbing it.
When you’re ready to serve the tart, preheat the oven to a temperature of around 300 ºF. Then, place the tart in its original pan in the oven to warm it up. The gentle warmth will help to loosen the fruit from the bottom of the pan, making it easier to flip the tart onto the serving plate.
Why is my Tarte Tatin bitter?
Making the perfect caramel for the skillet-baked apple tart requires precision. It’s important to take the pan off the heat as soon as the caramel reaches an amber color. The sugar will keep cooking from the pan’s residual heat, and any longer could produce a bitter and burnt sauce, ruining the whole dish. This simple step is crucial to your caramel success.
Which fruit is the main ingredient of a traditional Tarte Tatin?
The tarte Tatin is a mouth-watering pastry that originated from France and was created by the Tatin sisters, who served it as their signature dish in their hotel. This delectable pastry involves the caramelization of fruit, typically apples, in a butter and sugar mixture before it is baked into a scrumptious tart.
Bottom Line
And there you have it, my fellow bakers – the recipe for the Apple and Pomegranate Tart Tartin, a dessert that is sure to impress your guests and satisfy your sweet tooth. Whether you’re a fan of apple pie or looking for something new and different, this dish is the perfect choice.
With its flaky puff pastry, caramelized apples, and hint of allspice, this tart tatin is both familiar and unique. And with the addition of pomegranate juice, it becomes an even more exciting, exotic treat. Pair it with a scoop or two of vanilla ice cream or a dollop of creme fraiche for added richness and creaminess.
But don’t just take my word for it – try out this recipe for yourself! It’s versatile enough to accommodate different variations and substitutions based on your preferences. Plus, it can be made ahead of time and stored in the fridge or freezer for convenience.
So what are you waiting for? Head to the kitchen and whip up this delectable apple and pomegranate tart tatin today. Trust me, your taste buds will thank you. Bon appétit!
Apple and Pomegranate Tart Tartin Recipe
Ingredients
Crust
- 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
Filling
- 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
Instructions
- 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.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.