Caramel Nut Tart

Mixed salted nuts and caramel provide a rich savory and sweet filling for this tart recipe. Holiday guests will be impressed with this sensational dessert.

Caramel Nut Tart + enlarge image
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Makes:
10 servings
Prep:
25 mins
Cool:
15 mins
Bake:
33 mins 450F/375F
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Caramel Nut Tart

Ingredients
1/2
cup butter
1/2
cup packed brown sugar
3
tablespoons light-colored corn syrup
2
cups mixed roasted and salted nuts
1
teaspoon vanilla
 
Sweetened Whipped Cream (optional)

Directions

  1. Preheat oven to 450F. Prepare Pastry for Single-Crust Pie. Wrap pastry circle around the rolling pin. Unroll it into a 9-inch tart pan with a removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Prick pastry with a fork. Line pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 375F.
  2. In a heavy 1-quart saucepan combine butter, brown sugar, and corn syrup. Bring to boiling over medium heat, stirring frequently. Remove from heat. Stir in nuts and vanilla. Pour filling into cooled crust, spreading evenly. Place tart pan on a baking sheet.
  3. Bake in the 375F oven for 20 minutes. Cool on a wire rack for 15 minutes. Remove sides of pan. Cool completely. If desired, serve with sweetened whipped cream. Makes 10 servings.
  4. In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time until all the flour mixture is moistened (about 4 to 5 tablespoons cold water). Form pastry into a ball. On a lightly floured surface, roll dough into a circle about 12 inches in diameter. Wrap pastry circle around the polling pin to transfer it; unroll circle into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond edges of pie plate. Fold under extra pastry. Crimp edges as desired.

Pastry for Single-Crust Pie

Ingredients

1 1/4
1/4
teaspoon salt
1/3
cup shortening
4
tablespoons cold water

Directions

  1. In a medium bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time until all the flour mixture is moistened (about 4 to 5 tablespoons cold water). Form pastry into a ball. On a lightly floured surface, roll dough into a circle about 12 inches in diameter. Wrap pastry circle around the polling pin to transfer it; unroll circle into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond edges of pie plate. Fold under extra pastry. Crimp edges as desired.

Nutrition Facts

(Caramel Nut Tart)
    Per serving:
  • 413 kcal cal.,
  • 30 g fat
  • (9 g sat. fat,
  • 24 mg chol.,
  • 134 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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