love nuts This Caramel Nut Tart recipe combines walnuts, pecans, and almonds in a caramel filling served in a buttery crust.
BE PICTURED IN; CHARACTERIZED IN:
Here’s a delicious fall nut cake you can make with just about any nut mix. Just make sure you get the freshest nuts possible—from your local farmer’s market or from the bins of high-volume stores like Whole Foods.
The recipe is taken from a recipe in Bon Appétit magazine with a few minor changes. The Bon Appétit recipe calls for pouring melted white chocolate onto the cake for a decorative effect. If you wish to do this, simply melt an ounce of white chocolate over a double boiler and use a fork to drizzle onto the cake.
I don’t think this cake needs any more sweetness so we skipped that step. But it goes great with whipped cream or vanilla ice cream.
Want more pecans? Try these recipes!
- pecan pie
- Pecan Chocolates
- Pecan Pie Slices
- Pecan Butter Cookies
- Sweet potato pie with pecan topping
Caramel Nut Tart
ingredients
Crust Ingredients:
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1 1/2 cups (200G) all purpose flour
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2 tablespoon sugar
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1/4 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon Salt
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1/2 cup (1 stick, 112G) chilled unsalted buttercut into 1/2 inch pieces
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1 teaspoon vanilla extract
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3 to 4 tablespoon ice water
Ingredients for the filling:
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1 1/4 cups (250G) sugar
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1/4 cup (60ml) water
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2/3 cup (160ml) fat whipped cream
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2 tablespoon unsalted buttercut into small pieces
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1 tablespoon honey
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1 teaspoon vanilla extract
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1 cup (125G) walnutsroughly chopped
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1/2 cup (62G) pecansroughly chopped
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1/2 cup (55G) splintered blanched almonds
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whipped cream (Optional)
method
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Prepare the cake dough:
Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the shredded butter pieces and use a pastry cutter to cut into the flour mixture until the butter pieces are no larger than a pea. (You can use a food processor for this if you prefer.)
Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the batter. (You can use a food processor.) Add up to a tablespoon more ice water, just enough so that the dough sticks together easily when you pinch it with your fingers.
Form the dough into a ball, knead once or twice if necessary and flatten into a disk. Wrap the disc of dough in plastic and refrigerate for 1 hour.
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Roll out the dough, place in the tart pan, freeze:
Preheat the oven to 190°C. Take the dough out of the fridge and let it rest for 10 minutes. Place the dough on a lightly floured, clean surface. Roll out the dough into a 12 inch round. Place the dough in a 9 1/2 inch diameter pie pan with a removable bottom.
Press the dough down and into the sides. Roll the rolling pin over the top of the pie pan to even out the top edges.
Prick the base of the pastry in the tart pan all over with a fork. Freeze for 30 minutes.
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Pre-bake the crust:
Bake the crust at 375°F for 20 minutes, pricking the bottom with a fork when bubbles form. Place on a rack to cool.
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Prepare the caramel nut filling:
In a heavy, medium, high-sided saucepan, combine sugar and 1/4 cup water. Heat over medium heat and stir until the sugar dissolves.
Once the sugar has dissolved, increase the heat to medium-high. Cook without stirring until caramel is deep amber, tossing pan occasionally, about 10 minutes. Reduce heat to medium.
Slowly stir in the cream. Be careful as the mixture will bubble a lot (that’s why we use a high-sided saucepan). Stir until the caramel is smooth.
Add butter, honey and vanilla. Stir until the butter has melted.
Stir in all the nuts.
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Bake:
Pour caramel mixture into the pre-baked crust. Bake at 400°F (205°C) 20 minutes. Remove from the oven to cool completely on the wire rack.
Serve with whipped cream or vanilla ice cream (optional).
| nutritional information (per serving) | |
|---|---|
| 502 | calories |
| 33g | Fat |
| 49g | carbohydrates |
| 6g | protein |
