Use the freshest nuts for this caramel-filled buttery-crusted tart.
Here is a delicious autumn nut tart that you might make with practically any mixture of nuts.
We use nuts frozen from last year’s harvest.
Elise Bauer
Nuts will get rancid, so definitely check for that before using.
Freeze any nuts left over.
The recipe is from a recipe in Bon Appetit magazine with a few minor changes.
Elise Bauer
I don’t think this tart needs any more sweetness, so we skipped that step.
But it is excellent withwhipped creamorvanilla ice cream.
Want More Pecans?
Elise Bauer
(it’s possible for you to 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.
Elise Bauer
(you’re able to use a food processor.)
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.
Elise Bauer
Remove dough from refrigerator and let sit for 10 minutes.
Place the dough on a lightly floured clean surface.
Roll out the dough to a 12-inch round.
Elise Bauer
Place the dough in a 9 1/2-inch-diameter tart pan with a removable bottom.
Press the dough down and into the sides.
Roll the rolling pin over the top of the tart pan to even off the top edges.
Elise Bauer
Pierce the bottom of the dough in the tart pan all over with fork.
Freeze for 30 minutes.
About 10 minutes before taking the tart pan out of the freezer, preheat the oven.
Elise Bauer
Bake the crust at 375F for 20 minutes, piercing the bottom with fork if bubbles form.
Transfer to a rack to cool.
Put sugar and 1/4 cup water in heavy medium saucepan with high sides.
Elise Bauer
Heat on medium-low heat and stir until sugar dissolves.
Once the sugar has dissolved, increase the heat to medium high.
Boilwithout stirringuntil caramel is deep amber color, occasionally swirling the pan, about 10 minutes.
Reduce heat to medium.
Slowly stir in the cream.
Stir until the caramel is smooth.
Add the butter, honey and vanilla.
Stir until the butter has all melted.
Stir in all of the nuts.
Carefully pour the caramel mixture into the pre-baked crust.
Bake at 400F (205C) 20 minutes.
Remove from oven to cool completely on rack.
Serve with whipped cream or vanilla ice cream (optional).
