TARTLETS
1/4 cup melted butter, divided
6 (9x14-inch) sheets phyllo
6 teaspoons sugar

FILLING
1 (10-oz.) jar Dickinson’s lemon curd
2 tablespoons thawed Old Orchard frozen pomegranate-cranberry juice concentrate
1/2 cup crème fraîche
2 tablespoons sugar
3 tablespoons coarsely chopped pistachios

SAUCE
4 oz. semisweet chocolate, chopped
1/4 cup thawed Old Orchard frozen pomegranate-cranberry juice concentrate
1 tablespoon chilled butter, cut in small bits

1. Heat oven to 350°F. Brush 6 cupcake cups with small amount of the butter.

2. Stack 6 sheets phyllo on top of each other; cut in half lengthwise and then cut each strip in thirds, making six stacks of phyllo. Cover with barely damp towel.

3. Starting with first stack, remove one square and place on counter top; brush with butter. Arrange second square from stack slightly offset from first; brush with butter. Arrange third square slightly offset from second; brush with butter. Stack the fourth square over the first; brush with butter. Stack the fifth sheet over the second and the sixth over the third, brushing each with butter as they are arranged. Sprinkle with 1 teaspoon of the sugar and fit into a cupcake cup. Repeat with remaining stacks.

4. Bake 10 to 12 minutes. Cool 3 to 4 minutes and remove to wire rack to finish cooling.

5. Meanwhile, stir lemon curd to soften; stir in 1/4 cup juice concentrate. Beat crème fraîche with mixer on medium speed until it begins to hold its shape when the beaters are lifted. Beat in 2 tablespoons sugar and continue beating until firm peaks form. Gently fold into lemon curd mixture.

6. Combine chocolate and 1/4 cup concentrate in small microwave-safe bowl. Heat on medium 1 minute; stir until melted and smooth. Stir in 1 tablespoon butter until melted. Drizzle a little sauce over each serving plate; top with phyllo cup. Sprinkle filling with pistachios.

6 servings