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
Ingredients
- Hazelnut Tart Dough
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1 cup
finely ground roasted hazelnuts
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1/3 cup
sugar
-
8 tablespoons
unsalted butter
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1/2 teaspoon
kosher salt
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1/2 teaspoon
cinnamon
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1
egg yolk
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1 1/4 cups
all-purpose flour
- Maple Pastry Cream
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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
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1 pinch
kosher salt
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2
egg yolks
-
2 tablespoons
cornstarch
-
1 tablespoon
unsalted butter
-
1 tablespoon
pomegranate molasses
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1 handful
fresh pomegranate seeds
Directions
- Hazelnut Tart Dough
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In a mixer, cream the butter and sugar until fluffy.
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Add the ground hazelnuts, kosher salt, cinnamon, and egg yolk, and mix until well incorporated.
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Gradually mix in flour until dough begins to form, and there are no more dry patches.
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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.
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Wrap dough tightly in the plastic wrap and chill in the refrigerator for at least 2 hours.
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Remove the chilled dough from the refrigerator and preheat the oven to 350 degrees.
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Unwrap the dough and place between 2 sheets of parchment paper. Roll into a disk approximately 1/4" thick.
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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.
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Bake in oven for 25-30 minutes until lightly brown and dry on the bottom.
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Allow to cool before filling.
- Maple Pastry Cream
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In a saucepan, mix together milk, 1/3 cup maple syrup, vanilla extract, nutmeg, and salt.
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Stirring occasionally, bring the mixture to a simmer over low-medium heat.
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In a large bowl, whisk together the egg yolks and cornstarch. Very gradually incorporate the hot milk mixture, whisking constantly.
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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.
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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.
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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.
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When ready to serve the tart, garnish each slice with fresh pomegranate seeds and a drizzle of the pomegranate syrup. Enjoy!
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