Ingredients:
Pomegranate Apple Syrup
3 cups pomegranate juice, not from concentrate
½ cup sugar
Apple cores
Juice from 1 lime
Tart
1 sheet puff pastry dough
4 medium sized apples, gala preferred
In medium saucepot over medium heat stir together pomegranate juice, sugar and lime juice. Stir occasionally until sugar has dissolved. Slice apples into ¼ in thick slices, place into acidulated water and reserve cores. Turn heat down to medium low, add apple cores, and allow juice to reduce to about ¾ cup. Should take 50 minutes or so. Remove apple cores and let syrup cool for 15 minutes.
Preheat oven to 350 degrees.
Remove puff pastry dough from freezer and allow to thaw. When thawed out place on a baking sheet. You can fold over the edges to make a crust if desired. Toss apple slices with ½ of the pomegranate syrup. Arrange slices on top of the dough. This is a quaint and rustic dish, don’t fuss over the look. Just pack in apples where you can, filling in gaps as they come up.
Bake for 30-35 minutes, or until apples are tender. Let cool for 30 minutes before serving.
