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). <br /> <br />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.

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