Apple And Pomegranate Tart Tartin

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 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

Recipe

• 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.