Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts. A beautiful presentation for sure and one that will be a family favorite! Without a doubt, dessert is the focus in my house and we tend to over do it on the desserts. There are traditional recipes that we love to share, but this year I am focusing on The Art of the Tart. Tarts and pies are extremely similar and loved because they are loaded with butter, for the most tender crust and a variety of decadent fillings. Although they are in the same family of sweets, there are a few differences.
A Pie is made of sweet or savory ingredients using a deep or sloped pan. Pies can be a single layer of crust or a double and has a flaky and crisp texture. Pies and tarts can have the same fillings, but pies do not need to be removed from the pan so they tend to be filled to the maximum.
A Tart can also be made with sweet or savory ingredients and is baked in a shallow sided pan, usually with a removable bottom. Tarts are made of a buttery and tender crust that is stable enough to be removed from the pan. Tarts can be round, rectangle or square depending on the pan that you choose. Keeping the focus on my Thanksgiving table, I chose to create two tart recipes that will be a centerpiece.
Caramel Nut Tart
Assorted nuts are always at our thanksgiving table, whether it is a bowl of assorted nuts or your favorite pecan pie. Try taking all of your favorite nuts and pouring them into a buttery tart shell. Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts. A beautiful presentation for sure and one that will be a family favorite!
- 1 Cup Unsalted Butter, Softened
- ¾ Cup Powdered Sugar
- 2 Eggs
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- 2½ Cups All Purpose Flour
- 1¼ Cup Light Brown Sugar
- 4 Tbsp Unsalted Butter, softened
- ½ tsp Salt
- 5 Eggs
- 1½ Cup Light Corn Syrup
- 1 tsp Vanilla Extract
- ½ Cup Pecan Halves
- ½ Cup Cashews
- ½ Cup Pistachios
- ½ Cup Walnut Halves
- In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
- Scrape down the butter in between mixing
- Add in eggs, salt and vanilla extract to the butter mixture
- Add the flour and mix until fully combined
- Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
- Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
- Once the dough is chilled, roll the dough out on a floured surface to ⅛ inch thick
- Place the dough in a 9” round tart pan and press down the bottom and sides of the tart to create an even and smooth shell
- Refrigerate the shell for another 30 minutes
- Preheat the oven to 350 degrees while making the filling
- Preheat oven to 350 degrees F
- In a mixing bowl with paddle attachment, mix together the brown sugar and butter until creamy and smooth
- add in the eggs, corn syrup and vanilla extract
- Remove the bowl from the mixer and pour the assorted nuts into the syrup and coat them completely
- Pour the assorted nuts into the unbaked tart shell
- Bake at 350 degrees for 30-40 minutes or until nuts are golden and the syrup is thick
- Allow the caramelized nut tart to cool before removing from the tart pan
- Serve at room temperature, Enjoy!