NUT TART RECIPES

Name: Caramel Nut Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings.
Ingredients: 1-1/4 cups all-purpose flour; 1/8 teaspoon salt; 1 package (3 ounces) cold cream cheese, cubed; 1/4 cup cold butter, cubed; 2 to 3 tablespoons ice water; FILLING:; 1/3 cup butter, cubed; 1/3 cup packed brown sugar; 2 tablespoons light corn syrup; 1-1/2 cups mixed nuts; 1/2 teaspoon vanilla extract

CARAMEL NUT TART RECIPE: HOW TO MAKE IT - TASTE OF HOME

Caramel Nut Tart Recipe: How to Make It - Taste of Home image

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. —Donna Urban, Glenolden, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1-1/2 cups mixed nuts
1/2 teaspoon vanilla extract

Steps:

In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 342 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 28g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

CARAMEL NUT TART RECIPE | MARTHA STEWART

Caramel Nut Tart Recipe | Martha Stewart image

Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

Ingredients

All-purpose flour, for dusting
Pate Sucree for Caramel-Nut Tart
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

Steps:

Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.

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