Apple Tarts with Pomegranate Caramel Sauce
These beautiful little tarts are completely unforgettable, but the true star is the to-die-for caramel sauce!
Preparation Time: 10 minutes
Total time: 10 minutes
1 pack (17.3 ounces) of puff pastry, defrosted2 to 4 Golden delicious apples1/4 c. butter, melted3 Tbsp. sugar
3/4 c. granulated sugar1/4 c. water3 Tbsp. lemon juice1 tsp. light corn syrup2 Tbsp. butter1/2 c. PAMA Pomegranate Liqueur Instructions:
Pre heat oven to 450 degrees. Use a 4 1/2-inch dish or other round object as template, cut out six discs of pastry. With the pointed end of a sharp pairing knife score a slightly smaller circle within each one so you have a slightly smaller circle within each one to form 1/2-inch rim uncovered. Place the pieces of pastry on to a baking sheet. Peel and remove cores from apples, then slice them thinly. Arrange the slices on the pastry discs, leaving the 1/2-inch rim uncovered. Brush the apples and pastry with melted butter, then sprinkle with a pinch sugar. Bake them until the pastry is golden and is fully crisp about 10 to 15 minutes. Cool slightly before eating.To prepare sauce, combine granulated sugar, water, lemon, juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Carefully add butter, stirring until butter melts. Gradually add PAMA, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool. Serves 4 to 6.