This caramel nut tart is crunchy, salty and gooey. You can use pretty much any kinds of nuts in the recipe and even throw in pumpkin seeds.
With another Halloween in the books, the start of November officially marks the start of baking season. I bake year round, but if we’re going to say there is a peak, here it is.
There is no excuse not to switch on the oven and be baking right now!
Because Thanksgiving is a mere 3 weeks away, it’s time to think about dessert.
I absolutely love a classic double crust pie and the endless ways you can do a decorative top with a lattice or cutouts.
After such a big meal, sometimes I want a smaller, more elegant slice with less crust.
For that reason, tarts are my go-to. I love their neatly ruffled edges and infinite filling possibilities from fruit to custards to nuts.
When I made the dough for this caramel nut tart, I added ground cinnamon to the dry ingredients, too.
As if I needed a reason to use cinnamon in a fall recipe. I would do anything to have the lingering scent of cinnamon on my hands!
After blind baking the shell, I started cooking the caramel on the stovetop.
Making caramel can be quite a gamble. If you don’t let it cook long enough the sugar won’t melt all the way and if you let it go too long it burns.
My advice is to watch it carefully, but be patient waiting for that deep golden color and unmistakable aroma.
Once the caramel is finished, you can breathe easy. The rest of the filling is basically a bag of nuts.
I even threw in some pumpkin seeds. A caramel nut tart can be a great way to clear out your pantry.
The bites of this tart were crunchy and salty from the nuts, but then the caramel was wonderfully gooey and sweet especially underneath that first visible layer of nuts on the surface.
PrintThis caramel nut tart is crunchy, salty and gooey. You can use pretty much any kinds of nuts in the recipe and even throw in pumpkin seeds.
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