Caramel Nut Tart
Slice this sweet and rich tart as thinly as possible. For best results, look for tart pans that have removable bottoms.
- Yield: Makes 2 nine-inch tarts
Source: Martha Stewart Living, November 1998
- All-purpose flour, for dusting
- Pate Sucree
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 3/4 cup honey
- 1/4 cup heavy cream
- 1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
- 1 teaspoon pure vanilla extract
Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool. Store in an airtight container up to 2 days.