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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
sugar	2	tablespoons		604.485	151.197	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	6	tablespoons	chilled unsalted cut	513.0	23.570999999999998	16.029	43.2
creme fraiche	1/4	cup	sour	-	-	-	-
pomegranate juice	3	cups	refrigerated	403.38	98.0811	1.1205	2.1663
butter	1/4	cup	unsalted	513.0	23.570999999999998	16.029	43.2
sugar	3/4	cup		604.485	151.197	0.0	0.0
golden delicious apple	7	pounds	peeled quartered cored	1809.8357	431.8204	8.8904	4.7627
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
kosher salt	1	pinch		-	-	-	-
vanilla ice cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.