CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- 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.
CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL NUT TART
Steps:
- Make the tart dough: Whisk together the flour, sugar, cinnamon, nutmeg and salt. 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.) 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.) 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. 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.
- Pre-bake the crust: Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.
Nutrition Facts : Calories 502 kcal, Carbohydrate 49 g, Cholesterol 48 mg, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, Sodium 88 mg, Sugar 31 g, Fat 33 g, ServingSize Serves 10, UnsaturatedFat 0 g
CARAMEL NUT TART
Give your dinner guests a sweet surprise by finishing the meal with this delicious Caramel Nut Tart.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
- Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
- Refrigerate 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.
Nutrition Facts : Calories 410, Fat 31 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
CARAMEL-NUT TART
Provided by Sarah Patterson Scott
Categories Mixer Dessert Bake Thanksgiving Almond Cashew Pine Nut Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For crust:
- Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
- Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
- Meanwhile, whisk egg white in small bowl until thick and foamy.
- Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
- For filling:
- Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
- Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
- Cut tart into wedges and serve.
CHOCOLATE-NUT CARAMEL TART
With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
Nutrition Facts :
More about "caramel nut tart food"
CARAMELIZED MIXED NUT TART | BAKE OR BREAK
From bakeorbreak.com
CARAMEL NUT TART RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
MINI CARAMEL TARTS - JUST 6 INGREDIENTS! - BAKE OR BREAK
From bakeorbreak.com
CARAMEL NUT TART - JOY + OLIVER
From joyoliver.com
SALTED CARAMEL NUT TART RECIPE | COOKING CHANNEL
From cookingchanneltv.com
MIXED NUT CARAMEL TART - SOUTHERN CAST IRON
From southerncastiron.com
HOW TO MAKE A PERFECT CARAMEL NUT TART (+ RECIPE)
From foodcrumbles.com
CHOCOLATE, CARAMEL AND NUT TART – RECIPES FOOD
From ezatia.com
HOW TO MAKE CARAMEL NUT TART - GASTRONOTHERAPY
From gastronotherapy.com
MILK STOUT CARAMEL TART | KING ARTHUR BAKING
From kingarthurbaking.com
CARAMEL NUT TART | RECIPE | RECIPES, TART RECIPES, FOOD PROCESSOR …
From pinterest.com
FIVE-NUT CARAMEL TART | THE SPLENDID TABLE
From splendidtable.org
CARAMEL NUT TART - ANTIPASTI RECIPES
From fooddiez.com
CARAMEL-NUT TART RECIPE
From bakerrecipes.com
CARAMEL NUT TART | BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE THE BEST CARAMEL AND MACADAMIA NUT TART - EASY …
From meatandtravel.com
CARAMEL MIXED NUT TART - GASTRONOTHERAPY
From gastronotherapy.com
CARAMEL NUT TART - FOOLPROOF LIVING
From foolproofliving.com
CARAMEL-NUT TART RECIPE | BON APPéTIT
From bonappetit.com
CARAMEL NUT TART - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CARAMEL NUT TART RECIPE - FOOD.COM
From food.com
8 DAYS OF RECIPES. DAY 1: VEGAN CARAMEL NUT TART
From freshandnaturalfoods.com
CARAMEL NUT TART | SO DELICIOUS
From sodelicious.recipes
CARAMEL NUT TART - SPATULA QUEENS
From spatulaqueens.com
FIG AND CARAMEL NUT TART RECIPE | FOOD & WINE
From foodandwine.com
CARAMEL NUT TART – PIEDMONT GROCERY
From piedmontgrocery.com
CARAMEL NUT TART WITH CINNAMON CRUST | LAST INGREDIENT
From lastingredient.com
CARAMEL NUT TART RECIPE | MYRECIPES
From myrecipes.com
CARAMEL NUT TART RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL–NUT TART (REDUCED SUGAR) - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CARAMEL NUT TART RECIPE - THE REBEL CHICK
From therebelchick.com
BASEBALL NUT CARAMEL TART - SWEET RECIPEAS
From sweetrecipeas.com
PIN ON CARAMEL
From pinterest.ca
SUPER EASY CARAMEL NUT TART RECIPE - FOOD.COM
From food.com
CARAMEL NUT TART | READY SET EAT
From readyseteat.com
CARAMEL TART RECIPE – QUICK & EASY | 2-3 INGREDIENTS
From sweet2eatbaking.com
SALTED CARAMEL NUT TART - COOL FOOD DUDE
From coolfooddude.com
SALTED CARAMEL NUT TART WITH RYE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
FIG AND CARAMEL NUT TART RECIPE - EASY RECIPES
From recipegoulash.cc
CARAMEL NUT TARTS RECIPE — EATWELL101
From eatwell101.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love