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Caramel Nut Tart
Caramel Nut Tart
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Indulge in a decadent caramel nut tart with walnuts, pecans, and almonds, nestled in a rich buttery crust.
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, 112 g) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons ice water
  • Filling Ingredients:
  • 1 1/4 cups (250 g) sugar
  • 1/4 cup (60 ml) water
  • 2/3 cup (160 ml) heavy whipping cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon honey
  • 1 cup (125 g) walnuts, coarsely chopped
  • 1/2 cup (62 g) pecans, coarsely chopped
  • 1/2 cup (55 g) slivered blanched almonds
  • Whipped cream (optional)
Instructions:
  • Prepare the tart dough by whisking together flour, sugar, cinnamon, nutmeg, and salt. Incorporate cut-up pieces of butter using a pastry cutter until butter pieces are no larger than a pea. Add vanilla and 3 tablespoons of ice water, then work them into the dough using a fork until it sticks together easily. Shape the dough into a disk, wrap it in plastic, and chill for 1 hour.
  • Preheat the oven to 375°F (190°C). After letting the dough sit for 10 minutes, roll it out into a 12-inch round on a floured surface. Fit the dough into a 9 1/2-inch tart pan with a removable bottom, pressing it into the sides. Use a rolling pin to level the top edges. Poke the bottom of the dough all over with a fork. Freeze for 30 minutes before baking.
  • Pre-bake the crust at 375°F for 20 minutes until golden brown, making sure to poke any bubbles with a fork. Let it cool on a rack before using.
  • Prepare the caramel nut filling: - In a heavy medium saucepan with high sides, combine sugar and 1/4 cup of water. Stir over medium-low heat until the sugar dissolves. - Increase heat to medium-high and boil without stirring until the caramel turns a deep amber color, swirling the pan occasionally, about 10 minutes. - Reduce heat to medium and carefully pour in the cream (be cautious, as the mixture will bubble up). - Stir until the caramel is smooth, then add the butter, honey, and vanilla. Stir until the butter is melted. - Finally, mix in all the nuts.
  • Pour the luscious caramel mixture into the golden pre-baked crust. Bake at 400°F (205°C) for 20 minutes. Let it cool on a rack until completely set. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

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