Apple Tart With Pomegranate Seeds and Clementines Recipe | Wine Enthusiast Magazine
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Apple Tart With Pomegranate Seeds and Clementines

Apple Tart With Pomegranate Seeds and Clementines

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.


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