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Caramel Nut Tart

 Caramel Nut Tart
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
10 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 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
  • 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


  • 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

2 of 2

Caramel Nut Tart (continued)

Directions (continued)

  • 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.