You Must Try This : Caramel Nut Tart Recipe

Here is a delicious fall nut tart that you can make with practically any mix of nuts. Just make sure you get the freshest nuts possible-- from your regional farmers market, or from the bins at shops with high turnover like Whole Foods.

We used nuts frozen from last year's harvest. Nuts will get rancid, so absolutely check for that prior to useding. Freeze any nuts left over.

The recipe is from Bon Appétit magazine, December 1998 concern. The Bon Appétit recipe calls for the drizzling of melted white chocolate on top of the tart for ornamental effect. Just melt a ounce of white chocolate over a double boiler and use a fork to drizzle swirls on top of the tart. I don't think this tart needs anymore sweet taste, so we avoided that step. But it is excellent with whipped cream.

Caramel Nut Tart Recipe

Crust Ingredients:

• 1 1/2 cups all function flour
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cooled unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon vanilla extract
• 3-4 tablespoons ice water

Filling Ingredients:

• 1 1/4 cups sugar
• 1/4 cup water
• 2/3 cup whipping cream
• 2 tablespoons (1/4 stick) saltless butter, cut into small pieces
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup walnuts, coarsely sliced
• 1/2 cup pecans, coarsely sliced
• 1/2 cup slivered blanched almonds
• Whipped cream (optional).
• 9 1/2 inch tart pan with removable bottom.

Method

Place flour, sugar, cinnamon, nutmeg, and salt in a food processor, and pulse up until blended. Include the pieces of butter and pulse up until the mixture looks like a coarse meal. Mix in vanilla and sufficient ice water by tablespoonfuls to form moist clumps. Collect dough into ball; flatten into disk. Wrap in plastic and cool until firm, about 2 hours.

Preheat oven to 375 ° F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2- inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.

Bake crust till set however still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Boost oven temperature level to 400 ° F.

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boost heat. Boil without stirring till caramel is deep amber color, sometimes brushing downsides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium.

Progressively blend in cream (mixture will bubble). Stir till caramel is smooth. Add butter, honey and vanilla. Stir till well mixed. Mix in all nuts.

Pour caramel mix into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack.

Serve with whipped cream (optional).

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