Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe

If you’re looking for a recipe that blends sweet, savory, and tangy flavors in a way that just knocks your socks off, then you need to try this Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe. I absolutely love how this tart comes together—flaky puff pastry loaded up with creamy brie, sweet apples, and deeply caramelized onions, all brightened up with juicy pomegranate arils and a drizzle of tart pomegranate molasses. Trust me, once you make this, you’ll want to share it at every gathering because it feels fancy but is surprisingly easy!

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Ingredients You’ll Need

These ingredients come together in such a harmonious way. The rich brie and caramelized onions create an indulgent base, while crisp apples add freshness, and the pomegranate toppings provide a delightful burst of color and tartness. When picking your ingredients, aim for ripe but firm apples, and don’t skip the pomegranate molasses—it really brings the whole tart together.

• Sweet Onions: Look for large, sweet varieties like Vidalia or Walla Walla for the best caramelizing results.
• Olive Oil: Choose a good-quality extra virgin olive oil to add subtle fruitiness to the onions.
• Butter: Adds richness to help the onions caramelize beautifully.
• Kosher Salt: Essential for both seasoning the onions and balancing flavors throughout.
• Puff Pastry Sheet: Thawed, but still cool to the touch—this is your flaky crust magic.
• Apples: Firm and tart apples like Granny Smith or Pink Lady work well to balance creaminess.
• Brie Cheese: Whole wheel or wedge, sliced thin for even melting and gooey texture.
• Egg: For the egg wash to get that gorgeous golden crust.
• Pomegranate Arils: Fresh, juicy seeds that add crunch and pop of color.
• Pomegranate Molasses: The secret weapon—thick and tangy syrup that gives a beautiful glaze and tart finish.

Variations

I love how flexible this Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe is—you can tweak it to fit your mood, the season, or what you have on hand. Feel free to experiment to find your perfect balance of sweetness and tang.

• Cheese Swap: I tried it with goat cheese instead of brie once, and the tangy cheese gave it a lovely twist that my family adored.
• Nutty Crunch: Adding toasted walnuts or pecans on top before baking adds a beautiful texture contrast that’s worth trying.
• Herb Infusion: A sprinkle of fresh thyme or rosemary on the onions while caramelizing adds a wonderful aromatic layer.
• Make it Vegan: Use vegan puff pastry, swap brie for cashew cheese, and a flax egg wash for an equally decadent dish.

How to Make Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe

Step 1: Slow-Caramelize Those Sweet Onions

Start by heating olive oil and butter in a large skillet over medium-low heat. Toss in your thinly sliced sweet onions with a big pinch of kosher salt. This is where patience pays off—stir often and keep the heat low to prevent burning. You’re aiming for a soft, caramel-laden, golden-brown finish, which takes about 25 to 30 minutes. I usually keep my onions cooking on low and adjust heat if they start browning too fast. This slow process really brings out their natural sweetness, and it’s worth every minute.

Step 2: Prep the Puff Pastry Base

While your onions work their magic, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lay out your thawed puff pastry on the sheet. Here’s a fun tip: I sometimes cut extra puff pastry into strips, twist them, and add along the edges for a fancy braided border—but don’t feel like you need to do this. The pastry will puff beautifully all on its own!

Step 3: Layer On the Magic

Spread those luscious caramelized onions evenly over the puff pastry, leaving a small border all around. Next, layer on thin slices of brie cheese—cover as much as you can for that dreamy melted texture. Top it all off with your thin apple slices, arranging them neatly so each bite has some apple’s crunch and sweetness. If you like, add a little sprinkle of salt and freshly cracked black pepper here. Finally, brush the exposed pastry edges with your egg wash to nail that golden crust.

Step 4: Bake Until Golden & Puffy

Pop your tart in the oven for 20 to 25 minutes. You’re looking for a puffed, golden pastry with bubbly melted cheese peeking through. Keep an eye on it—ovens vary, and you don’t want your edges to over-brown. When it’s ready, take it out and let it rest for a couple of minutes before the next step.

Step 5: The Finishing Touches – Pomegranate Magic

Sprinkle a generous handful of fresh pomegranate arils over the top—they add such a beautiful jewel-like touch and a burst of juicy crunch. Then drizzle pomegranate molasses across the tart for a glossy, slightly tart finish that really pulls all the flavors together. Slice it up and serve warm. You’ll be amazed at how all these elements come together in perfect harmony!

How to Serve Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe

Garnishes

I usually stick with fresh pomegranate arils on top for that fresh burst of color and flavor, but sometimes I add a sprinkle of chopped fresh parsley or thyme for a pop of green and a subtle herbal note. It just wakes the tart up visually and aroma-wise. A light drizzle of extra pomegranate molasses right before serving adds an extra tangy zing that seals the deal.

Side Dishes

This tart pairs beautifully with a simple green salad dressed lightly in lemon vinaigrette—something crisp and fresh to balance the richness. It also works wonderfully alongside a bowl of roasted root vegetables or a light soup like butternut squash or carrot ginger. For casual dinners, I love serving it with a glass of crisp white wine or sparkling cider.

Creative Ways to Present

For parties, I’ve cut the tart into small squares and arranged them on a wooden board with scattered pomegranate seeds and fresh herbs. Another time, I made mini tarts using puff pastry rounds—perfect bite-sized appetizers that disappeared fast! If you want to dress it up, a dusting of flaky sea salt over the top before serving adds a lovely crunch and depth.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe keep well in the fridge for 2 to 3 days. I recommend storing them in an airtight container to preserve that flaky crust. When I’ve reheated slices, they still taste delicious if you take the time to warm them properly.

Freezing

I’ve frozen unbaked tarts wrapped tightly in plastic wrap and foil, then baked them straight from the freezer when I needed a quick meal. The crust still puffs nicely, and the flavors hold up really well. Just add a few extra minutes to the baking time when cooking frozen.

Reheating

To reheat, I pop slices in a low oven (around 300°F) for about 10 minutes to crisp the pastry again without drying out the filling. Microwaving ruins the texture, so I avoid that. If you plan ahead, reheating gently in the oven restores that fresh-baked feel perfectly.

FAQs

Final Thoughts

This Apple Brie & Caramelized Onion Tart with Pomegranate Arils and Pomegranate Molasses Recipe has become one of my go-to show-stoppers whenever I want to impress without stress. The mix of flavors feels gourmet, but it’s so straightforward to make that you’ll feel confident every step of the way. I really hope you give it a try—it’s one of those dishes that brings people back to the table with smiles and second helpings. Let me know how yours turns out!

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