How to De-Seed a Pomegranate & A Tasty Tart Too

by Jen Wanous





Pomegranates can be very perplexing (especially while wearing white!). I have a trick to share on how to get the tangy ruby seeds out without making a Dexter-worthy mess.

Walnut and Pear Tart with Pomegranate Glaze

This tart, full of fall’s bounty, will hit the spot for your gluten-free fans and everyone else too.


For the Crust

2 cups walnuts, raw

5-7 dates, pitted

1/3 cup maple syrup

1/4 teaspoon salt

For the Fruit Topping

juice of one lemon

3 pears, thinly sliced

For the Glaze

1 pomegranate, seeded


1/4 cup sugar (brown sugar is ok)

1/4 cup water


1. Oil and parchment line a tart pan or pie plate. Pre-heat the oven 350.

2. Toast whole raw walnuts on a cookie sheet for about 15 mins or until fragrant and a deep golden brown. In a food processor, coarsely grind the walnuts, dates, maple syrup and salt. Press into the pie plate/tart pan.

3. Toss pears with the lemon juice. Arrange in a Rocket circular pattern on top of the crust. Sprinkle about 1 teaspoon of sugar on top. Bake for 25 mins or until pears are soft.

4. In a small sauce pan, combine pomegranate seeds, sugar and water. Bring to a boil and simmer for 10 mins. Using an immersion blender or blender,  process the seed/water/sugar mixture for a min. Strain through a fine mesh colander. On the cooked tart, brush on the pomegranate liquid. Bake for 10 more mins.







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