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Caramel Nut Tart Recipe

Caramel Nut Tart Recipe photo by Taste of Home

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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

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Caramel Nut Tart Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 10 Servings

30 15 45

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

Directions

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 pastry 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 for 15-20 minutes or until bubbly. Cool on a wire rack. Yield: 10 servings.

Nutritional Facts 1 piece equals 342 calories, 24 g fat (10 g saturated fat), 37 mg cholesterol, 273 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Caramel Nut Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p131

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Reviews for Caramel Nut Tart

Caramel Nut Tart

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Reviewed on Jan. 03, 2013 by Happygma

My daughter and I love this tart! It could not be simpler to make -- so deceiving because it looks impressive and is positively decadent. We have mad additional caramel but its not necessary. Love it

Reviewed on Dec. 03, 2012 by Happygma

I made this for a friend for Thanksgiving to serve at her get together. It was an immediate hit and I am making it again for Christmas. Because my springform is 11 inches. I doubled the entire recipe. With the extra tart dough, I used cutters to make leaves forvthe top. Doubling the filling -- well, that requires no explanation! Yummy. Thevrecipe is deceptively simple and looks very impressive.

Reviewed on Nov. 14, 2012 by ferndale52

just excellent, crust, filling, taste. so easy to make as well

Reviewed on Nov. 06, 2012 by kmccon3561

Delicious!!

Reviewed on Nov. 04, 2012 by swartzy

I think you could probably use either salted or unsalted nuts. I was thinking of using unsalted but then sprinkling a bit of sea salt on after the baking was completed.

Reviewed on Nov. 04, 2012 by ladylove8863

were the nuts salted or unsalted used in this recipe

Reviewed on Jan. 12, 2012 by THEODOSA

This is one of the best tarts ever!! Next time I will double the caramel mixture. Really delicious!!!

Reviewed on Nov. 18, 2011 by eibcooking

The carmel over the nuts - followed by the baking made an excellent crunchy tart. I adjusted the temperature down and took the foil off sooner but otherwise followed the recipe. It is still wonderful on the 3rd day.

Reviewed on Nov. 18, 2011 by aza572

Oh my. This is very decadent. It reminds me of a caramel-pecan candy we found in Savannah.