Thursday, November 27, 2014

APPLE TART WITH POMEGRANATE SEEDS & CLEMENTINES


1 pie dough
4 tablespoons butter, melted
5 large Granny Smith apples, peeled, cored, cut into 1/4 inch slices
4 tablespoons brown sugar
2 tablespoons cranberry sauce (I used THIS recipe from Typical Domestic Babe)
2 table spoons orange marmalade
seeds from 1 pomegranate
3 clementines, pith removed, and sliced




Roll out pie dough on a lightly floured surface.
Place dough in tart pan, and pierce bottom with fork.
Refrigerate for 30 minutes.

Preheat oven to 400* F.
Arrange the apple slices in the tart pan, in a concentric circles.
Whisk together the melted butter, brown sugar, cranberry sauce and orange marmalade in a small bowl and drizzle over the entire tart.
Return tart to the refrigerator for 15 minutes.

Bake for approximately 1 hour, or until crust is golden brown and apples are tender when pierced with a toothpick.

While the tart is still warm, top with pomegranate seeds and clementine slices.

Serves 8.