Everyone loves this shimmery colorful fruit tart with its easy gluten free press-in pecan crust. Perfect for holiday parties! One 9-inch tart serves 8 to 10.
Spray a 9-inch fluted tart pan with a removable bottom with cooking spray or lightly brush with melted coconut oil.
Pulse the pecans in a food processor until they are coarsely ground. Add the 2 teaspoons coconut oil, maple syrup, flax meal, nutmeg and salt. Process until the mixture comes together. Gather the dough and with your fingers press into and up the sides of the prepared pan.
To easily remove pomegranate seeds: Cut pomegranates in half. Holding one half cut side down in your palm, sharply smack the red skin with a solid wooden spoon. Keep tapping until the brilliant red gems all drop into the bowl.