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.