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1
Preheat oven to 375F.
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2
Butter 9-inch-diameter tart pan with removable bottom.
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3
Roll out puff pastry sheet on lightly floured surface to 1/8-inch-thick square.
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4
Trim edges, making 10-inch round; pierce round with fork.
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5
Transfer pastry to tart pan; freeze crust while preparing filling.
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6
Bring whipping cream to simmer in small saucepan over medium-high heat; remove from heat.
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7
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
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8
Increase heat to high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes.
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9
Remove caramel from heat and carefully stir in warm whipping cream (mixture will bubble vigorously).
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10
Stir in toasted walnuts, pomegranate molasses, and vanilla extract; cool filling 15 minutes.
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11
Remove prepared crust from freezer.
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12
Spread tart filling evenly in crust.
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13
Line baking sheet with aluminum foil.
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14
Place tart pan on sheet and bake until filling is bubbling and crust is golden brown, about 25 minutes.
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15
Cool 10 minutes in pan on rack.
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16
Remove tart pan sides.
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17
(Can be made 1 day ahead.
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18
Cover and let stand at room temperature.)
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19
Sprinkle tart with pomegranate seeds and serve.
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20
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).
