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.
- 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.