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Caramel Nut Tart Recipe

Caramel Nut Tart Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Caramel Nut Tart

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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."

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