Apple and pomegranate tart tatin

A few months ago, I pulled this recipe for apple and pomegranate tart tatin out of Bon Appetit. It's a classic tart tatin with one twist: a pomegranate syrup is added to the apple mixture. I filed the recipe away and added it to my never ending recipes-to-try list.

When the nice people over at POM Wonderful sent me a case of pomegranate juice, I knew it was time to make this recipe. I reduced a few cups of pomegranate juice to make a thick and tangy syrup.

The apples are cooked on the stovetop in butter and sugar, then seasoned with a touch of allspice and the pomegranate syrup. A simple tart dough is laid over the top of the pan and the whole thing goes into the oven to finish baking. I would recommend placing your pan on a baking sheet to catch the juices that might bubble over the top.

The recipe called for golden delicious apples, which I normally never buy. We tend to eat granny smith apples from our tree in the summer and braeburns during the rest of the year. I bought the golden delicious apples as specified, and they were delicious. The pomegranate syrup turned the apples a beautiful shade of red and added a great flavor. The sweet and tart nature of the pomegranate really tamed the richness of the apples, sugar and butter.