Prep 30 mins
Cook 2 hrs
Source: Bon Appétit (October 2008)
- 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
- 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.
- 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.
FANTASTIC dessert! This is more than 5 stars, to be sure. This was so easy to make and so delicious. My photos do not do it justice. I admit I had my doubts when it called for turning the tart upside down so that the crust was on the bottom, but I did it and I was so impressed! The apples are just delectable as prepared! DH agrees that this is a great recipe to share with guests. Thanks, Mom2Rose! Made for Aussie Kiwi Recipe Swap #72.