Best Caramelized Nut Tart Recipes

CARAMELIZED NUT TART

Steps:

• Make crust:
• Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 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 until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
• Make filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
• Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
• Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Serve with cream, if desired.

CARAMELIZED-HONEY NUT AND SEED TART

Steps:

• Crust:
• Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
• Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
• Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
• Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
• Do Ahead
• Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
• Filling and assembly:
• Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
• Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
• Do Ahead
• Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

CARAMELIZED-HONEY NUT AND SEED TART

Steps:

• PreparationCrust: Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
• Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
• Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
• Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
• Do Ahead Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
• Filling and assembly: Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
• Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
• Do Ahead Tart can be made 1 day ahead. Store tightly wrapped at room temperature.