SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramel Nut Tart

Makes: 10 servings
Prep 25 mins Cool 15 mins Bake 33 mins  450F/375F
Caramel Nut Tart
Ingredients
  • 1  recipe Pastry for Single-Crust Pie
  • 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
Stand 30 mins
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  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)
  • Servings Per Recipe 10,
  • cal. (kcal) 413,
  • Fat, total (g) 30,
  • chol. (mg) 24,
  • sat. fat (g) 9,
  • carb. (g) 32,
  • fiber (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 292,
  • sodium (mg) 134,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe