Caramel Nut Tart Recipe

5 9 4
Caramel Nut Tart Recipe
Caramel Nut Tart Recipe photo by Taste of Home
Publisher Photo

Caramel Nut Tart Recipe

Read Reviews
5 9 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

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

Nutritional Facts

1 piece: 342 calories, 24g fat (10g saturated fat), 37mg cholesterol, 273mg sodium, 28g carbohydrate (9g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. Place tart pan on a baking sheet. Bake for 15-20 minutes or until bubbly. Cool on a wire rack. Yield: 10 servings.
Originally published as Caramel Nut Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p131

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaramel Nut Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Happygma User ID: 5114408 100503
Reviewed Jan. 3, 2013

"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"

MY REVIEW
Happygma User ID: 5114408 156774
Reviewed Dec. 3, 2012

"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."

MY REVIEW
ferndale52 User ID: 4154455 103869
Reviewed Nov. 14, 2012

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

MY REVIEW
kmccon3561 User ID: 4695355 158416
Reviewed Nov. 6, 2012

"Delicious!!"

MY REVIEW
swartzy User ID: 6761464 112324
Reviewed Nov. 4, 2012

"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."

MY REVIEW
ladylove8863 User ID: 4741817 209762
Reviewed Nov. 4, 2012

"were the nuts salted or unsalted used in this recipe"

MY REVIEW
THEODOSA User ID: 1268329 90691
Reviewed Jan. 12, 2012

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

MY REVIEW
eibcooking User ID: 2941822 176784
Reviewed Nov. 18, 2011

"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."

MY REVIEW
aza572 User ID: 163295 158404
Reviewed Nov. 18, 2011

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

Loading Image