Caramel Nut Tart
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Martha Stewart Living, November 1998
- Yield Makes 2 nine-inch tarts
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Ingredients
- 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
Directions
- 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.
I was disappointed in this recipe. It was cloyingly sweet without much flavor and the caramel turned an odd cloudy hue, with a granular texture. Ick. I would not make this again.
I made this and it practically ripped your teeth out it was so hard and sticky. It tasted good, but maybe I cooked the carmel too long?
This tart is the best! We have been making it every thanksgiving now for years.