Page 280 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Hazelnut Tart

MAKES 1
(8- 9- /20- 23- )

— ,
— . This is a
perfect and surprising alternative to the classic pecan pie for your
Thanksgiving table.

FOR THE CRUST
Sweet Tart Dough (page ½ batch
30), Hazelnut option

FOR THE FILLING
unsalted butter 4 tablespoons 55 g

dark brown sugar, firmly ¾ cup 165 g
packed

maple syrup ¼ cup 60 ml
light corn syrup ¼ cup 60 ml

vanilla bean paste 1 teaspoon 5 ml
salt ½ teaspoon 3 g

eggs 2

hazelnuts, chopped and 1 cup 115 g
roasted

FOR THE ASSEMBLY
Clear Caramel for Glazing
(page 36), prepared through 1 batch
step 2
whole hazelnuts, toasted, 1 cup 135 g
with the skins rubbed off

Procedure for the crust
Preheat the oven to 350°F (175°C). Line an 8- or 9-inch (20- or 23-
cm) tart pan with the dough, then dock the dough and freeze it for
20 minutes. Line the crust with parchment, fill it with pie weights or

dried beans, and bake it for 15 minutes. Remove the pie weights
and parchment and bake the crust for 5 minutes more, or just until