If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe was inspired by a huge jar of maple syrup I recently received from the CSA I run (Paisley Farm - Tivoli, NY). This maple syrup has a special place in my heart, because I helped tap some of the trees that went into making the batch, and I knew I wanted to celebrate it in creating this tart. Hazelnuts seemed like a natural choice to give the crust depth, aroma, and winter hardiness. The pomegranate flavors I used to finish the tart also give a nod to the season (as well as my obsession with Persian cuisine).
My recipe for the Hazelnut Tart Dough was adapted from Alice Waters's recipe for Pate Sucree; I adapted Martha Stewart's Pastry Cream recipe for my Maple Pastry Cream. - karollu
Hazelnut Tart Dough
- 1 cup finely ground roasted hazelnuts
- 1/3 cup sugar
- 8 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 egg yolk
- 1 1/4 cup all-purpose flour
- In a mixer, cream the butter and sugar until fluffy.
- Add the ground hazelnuts, kosher salt, cinnamon, and egg yolk, and mix until well incorporated.
- Gradually mix in flour until dough begins to form, and there are no more dry patches.
- Remove dough from mixer (will be crumbly) and place onto a long sheet of plastic wrap. Gather the dough into a ball and flatten into a disk.
- Wrap dough tightly in the plastic wrap and chill in the refrigerator for at least 2 hours.
- Remove the chilled dough from the refrigerator and preheat the oven to 350 degrees.
- Unwrap the dough and place between 2 sheets of parchment paper. Roll into a disk approximately 1/4" thick.
- Press dough into an 8" tart pan (there will be leftover dough). If dough breaks upon transfer, simply piece the dough together into the tart pan like a puzzle. Poke holes on the bottom with a fork.
- Bake in oven for 25-30 minutes until lightly brown and dry on the bottom.
- Allow to cool before filling.
Maple Pastry Cream
- 1 cup whole milk
- 1/3 cup real maple syrup + 1/2 cup set aside
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon freshly ground nutmeg
- 1 pinch kosher salt
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 tablespoon pomegranate molasses
- 1 handful fresh pomegranate seeds
- In a saucepan, mix together milk, 1/3 cup maple syrup, vanilla extract, nutmeg, and salt.
- Stirring occasionally, bring the mixture to a simmer over low-medium heat.
- In a large bowl, whisk together the egg yolks and cornstarch. Very gradually incorporate the hot milk mixture, whisking constantly.
- Once combined, pour the mixture back into the saucepan and cook over low-medium heat, whisking constantly until it begins to thicken. Remove from heat immediately and whisk in 1 tablespoon butter until the cream is smooth. Transfer to a bowl and refridgerate for at least 2 hours with plastic wrap pressed against the cream to prevent a skin from forming.
- While the pastry cream is chilling, combine the 1/2 cup maple syrup with 1 tablespoon pomegranate molasses in a small saucepan over low heat until almost simmering. Allow to cool, and set aside.
- Once the pastry cream is chilled, whisk it once again until smooth and pour into the 8" hazelnut tart crust. Smooth and level the top with an offset spatula.
- When ready to serve the tart, garnish each slice with fresh pomegranate seeds and a drizzle of the pomegranate syrup. Enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)