My Pomegranate tart recipe from my Cheat’s Dinner Party column. Filmed 13 November 2009. Published 6 December 2009.
From my Cheat’s Dinner Party column in Stella. Published 6th December 2009
½ fresh pomegranate or 85 g of the arils/seeds
25 g golden icing sugar
26 x 30 cm (10 ½ x 12 inch) sheet fresh puff pastry
35 g walnuts
little flour for dusting.
Greek yoghurt to serve.
Preheat oven 200 C/400 F/Gas 7
Place the walnuts on a tray and toast for 5-10 minutes or until golden, remove from oven, cool then crush well.
Remove the seeds from the pomegranate, making sure you remove any of the bitter white pith.
Dust a large baking tray with a little flour and lay the sheet of pastry on top. Scatter with the crushed walnuts and pomegranate seeds and spread out evenly. Using a rolling pin, roll the seeds and walnuts into the pastry, rolling the pastry out by about 2 cm (3 /4 inch) on each side.
Evenly sieve over ½ of the icing sugar and bake for 10 minutes. Remove from heat then dust the edges with the remaining sugar and return to the oven for a further 10 minutes or until a dark golden brown.
Remove from oven and leave to slightly before cutting into 12 pieces. Serve with Greek Yoghurt on the side.