Caramel Nut Tart

Name: Caramel Nut Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams 1/2 cups all purpose flour; 2 Tbsps sugar; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 0 teaspoons salt; 118 milliliters (1 stick, 112 g) chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 3 Tbsps ice water; 250 grams 1/4 cups sugar; 60 milliliters 1/4 cup water; 160 milliliters 2/3 cup heavy whipping cream; 2 Tbsps unsalted butter, cut into small pieces; 1 Tbsp honey; 125 grams cup walnuts, coarsely chopped; 62 grams 1/2 cup pecans, coarsely chopped; 55 grams 1/2 cup slivered blanched almonds

You can never have too many dessert recipes, so give Caramel Nut Tart a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 33g of fat, and a total of 502 calories. This recipe serves 10. If you have honey, sugar, ground cinnamon, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about about 45 minutes. If you like this recipe, take a look at these similar recipes: Caramel Nut Tart, Caramel Nut Tart, and Caramel-Nut Tart.

Instructions

Make the tart dough:

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Dough

Whisk together the flour, sugar, cinnamon, nutmeg and salt.

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Cinnamon

Nutmeg

All Purpose Flour

Sugar

Salt

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Whisk

Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can use a food processor for this if you want.)

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Butter

All Purpose Flour

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Food Processor

Pastry Cutter

Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.)

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Water

Vanilla

Dough

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Food Processor

Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers.

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Water

Dough

Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour.

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Dough

Wrap

Roll out the dough, place in tart pan, freeze: Preheat oven to 375°F (190°C).

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Dough

Roll

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Tart Form

Oven

Remove dough from refrigerator and let sit for 10 minutes.

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Dough

Place the dough on a lightly floured clean surface.

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Dough

Roll out the dough to a 12-inch round.

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Dough

Roll

Place the dough in a 9 1/2-inch-diameter tart pan with a removable bottom.

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Dough

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Tart Form

Press the dough down and into the sides.

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Dough

Roll the rolling pin over the top of the tart pan to even off the top edges.

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Roll

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Rolling Pin

Tart Form

Pierce the bottom of the dough in the tart pan all over with fork. Freeze for 30 minutes.

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Dough

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Tart Form

Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form.

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Crust

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Oven

Transfer to a rack to cool.

Make the caramel nut filling: Put sugar and 1/4 cup water in heavy medium saucepan with high sides.

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Caramel

Sugar

Water

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Sauce Pan

Heat on medium-low heat and stir until sugar dissolves.

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Sugar

Once the sugar has dissolved, increase the heat to medium high. Boil without stirring until caramel is deep amber color, occasionally swirling the pan, about 10 minutes. Reduce heat to medium.

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Caramel

Sugar

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Frying Pan

Slowly stir in the cream. Be careful as the mixture will bubble up significantly (this is why we are using a high sided pot). Stir until the caramel is smooth.

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Caramel

Cream

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Pot

Add the butter, honey and vanilla. Stir until the butter has all melted.

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Vanilla

Butter

Honey

Stir in all of the nuts.

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Nuts

Pour caramel mixture into the pre-baked crust.

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Caramel

Crust

Bake at 400°F (205°C) 20 minutes.

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Oven

Remove from oven to cool completely on rack.

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Oven

Serve with whipped cream or vanilla ice cream (optional).

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Vanilla Ice Cream

Whipped Cream

Equipment

Ingredients

Servings:

200grams

1/2 cups all purpose flour 2Tbsps

sugar 0teaspoons

ground cinnamon 0teaspoons

ground nutmeg 0teaspoons

salt 118milliliters

(1 stick, 112 g) chilled unsalted butter, cut into 1/2-inch pieces 1teaspoon

vanilla extract 3Tbsps

ice water 250grams

1/4 cups sugar 60milliliters

1/4 cup water 160milliliters

2/3 cup heavy whipping cream 2Tbsps

unsalted butter, cut into small pieces 1Tbsp

honey 125grams

cup walnuts, coarsely chopped 62grams

1/2 cup pecans, coarsely chopped 55grams

1/2 cup slivered blanched almonds

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.