Caramel Nut Tart Story

A beautiful nut tart that is perfect for your holiday table! No rolling out any dough – just use your fingers to spread it into your tart pan. *Crunchy, buttery, salty, sweet, rich, and nutty.

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For the Pastry: – all-purpose flour – granulated sugar – salt – unsalted butter – eggs

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For the Filling: – unsalted butter – brown sugar – honey – granulated sugar – pecans – hazelnuts – walnuts – pistachios – heavy cream – vanilla extract

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Make the Pastry: Place all of the dry ingredients into the bowl of a food processor. Run a few seconds to blend. Add the cold butter and process until mixture resembles coarse meal.

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Sprinkle dough with yolk and water mixture and pulse until dough begins to gather into dough. Gently gather into a ball, wrap in plastic, and chill at least 30 minutes.

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Grease an 11-inch fluted, false-bottomed tart pan. Using your fingers, pat the dough into the pan until it is about 1/8-inch thickness. Trim away excess at pan's rim. Chill tart shell at least 30 minutes.

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To bake, preheat oven to 400°F. Line tart shell with foil and fill with dried beans or pie weights. Place on baking sheet and bake 10 minutes. Remove foil and bake another 10 minutes. Remove from oven and cool completely.

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Make the Filling: Preheat oven to 350°F. In a medium saucepan, combine the butter, brown sugar, honey, sugar, and vanilla. Cook over low heat, whisking until the sugar dissolves. Increase the heat and whisk until mixture comes to a boil. Boil one minute, or until large bubbles form.

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Remove pan from the heat and quickly stir in nuts and cream. Immediately pour the mixture into tart shell. Spread out evenly to cover the entire surface of the pastry.

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Bake on baking sheet for about 20 minutes or until bubbly. Remove from oven and cool on a rack. Serve at room temperature.

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SERVE AND ENJOY!

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