Here is a delicious autumn nut tart that you can make with practically any mixture of nuts. Just make sure you get the freshest nuts possible – from your local farmers market, or from the bins at stores with high turnover like Whole Foods.
We use nuts frozen from last year’s harvest. Nuts will get rancid, so definitely check for that before using. Freeze any nuts left over.
The recipe is from a recipe in Bon Appétit magazine with a few minor changes. The Bon Appétit recipe calls for the drizzling of melted white chocolate on top of the tart for decorative effect. If you want to do this, 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 any more sweetness, so we skipped that step. But it is excellent with whipped cream or vanilla ice cream.
Caramel Nut Tart Recipe
Ingredients
Crust Ingredients:
- 1 1/2 cups (200 g) all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 3-4 tablespoons ice water
- 1 1/4 cups (250 g) sugar
- 1/4 cup water
- 2/3 cup heavy whipping cream
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup walnuts, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/2 cup slivered blanched almonds
- Whipped cream (optional)
- 9 1/2 inch tart pan with removable bottom
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