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
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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