Pomegranate-Caramel Tart With Walnuts
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Whipping Cream3 cup
Sugar1 cup
Water2 tbsps
Pomegranate Molasses (*)3 tsp
Vanilla Extract1 cup
Pomegranate SeedsDirections:
1
Preheat oven to 375°F
2
Butter 9-inch-diameter tart pan with removable bottom
3
Roll out puff pastry sheet on lightly floured surface to 1/8-inch-thick square
4
Trim edges, making 10-inch round; pierce round with fork
5
Transfer pastry to tart pan; freeze crust while preparing filling
6
Bring whipping cream to simmer in small saucepan over medium-high heat; remove from heat
7
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves
8
Increase heat to high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes
9
Remove caramel from heat and carefully stir in warm whipping cream (mixture will bubble vigorously)
10
Stir in toasted walnuts, pomegranate molasses, and vanilla extract; cool filling 15 minutes
11
Remove prepared crust from freezer
12
Spread tart filling evenly in crust
13
Line baking sheet with aluminum foil
14
Place tart pan on sheet and bake until filling is bubbling and crust is golden brown, about 25 minutes
15
Cool 10 minutes in pan on rack
16
Remove tart pan sides
17
(Can be made 1 day ahead
18
Cover and let stand at room temperature
19
) Sprinkle tart with pomegranate seeds and serve
20
Preheat oven to 375°F
21
Butter 9-inch-diameter tart pan with removable bottom
22
Roll out puff pastry sheet on lightly floured surface to 1/8-inch-thick square
23
Trim edges, making 10-inch round; pierce round with fork
24
Transfer pastry to tart pan; freeze crust while preparing filling
25
Bring whipping cream to simmer in small saucepan over medium-high heat; remove from heat
26
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves
27
Increase heat to high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes
28
Remove caramel from heat and carefully stir in warm whipping cream (mixture will bubble vigorously)
29
Stir in toasted walnuts, pomegranate molasses, and vanilla extract; cool filling 15 minutes
30
Remove prepared crust from freezer
31
Spread tart filling evenly in crust
32
Line baking sheet with aluminum foil
33
Place tart pan on sheet and bake until filling is bubbling and crust is golden brown, about 25 minutes
34
Cool 10 minutes in pan on rack
35
Remove tart pan sides
36
(Can be made 1 day ahead
37
Cover and let stand at room temperature
38
) Sprinkle tart with pomegranate seeds and serve
39
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan
40
Com)
41
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan
42
Com)