Apple Tart With Pomegranate Seeds and Clementines

Apple Tart With Pomegranate Seeds and Clementines
Photo by David Malosh / Styling by Adrienne Anderson

Turn a delicious apple tart into a holiday centerpiece with clementine slices and pomegranate seeds. Pomegranate and clementines add color and brightness to the holiday table.

No-Frills Pie Dough
  • 1 pie dough
  • 4 tablespoons butter, melted
  • 5 large Granny Smith apples, peeled, cored and cut into ¼-inch slices
  • 4 tablespoons brown sugar
  • 2 tablespoons cranberry sauce
  • 2 tablespoons orange marmalade
  • Seeds from 1 pomegranate
  • 3 Clementine sectioned

Roll out the pie dough on a lightly floured surface. Place the dough into a buttered 2-piece tart pan and pierce the bottom with a fork. Refrigerate for 30 minutes.

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

Bake for approximately 1 hour, or until the crust is golden brown and the apples are tender when pierced with a toothpick. While the tart is still warm, top with pomegranate seeds and Clementine slices. Serves 8.


Published on December 20, 2016