Caramel Nut Tart
Recipe type: Dessert
Serves: 16
It’s an easy recipe and perfect for the end-of-season pantry when there just isn’t yet enough fresh fruit for tarts as we would like. Nut tarts hold up to field conditions when you have to pack a snack that won’t be too difficult to eat on the run.
  • 3-1/2 cups chopped nuts
  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1-1/3 cups unsalted butter
  • ½ cup brown sugar
  • ½ cup honey
  • 3 tablespoons heavy cream
  1. Preheat the oven to 350 degrees F. Grease two 9-inch by 1-inch fluted tart pans with removable bottoms.
  2. Combine 1 cup of the nuts and grind them in a food processor along with the flour, granulated sugar, and ¾ cup of the butter, pulsing until the mixture is finely ground. Use your hands to press the mixture into both tart pans to form the crusts. Bake the tart shells for 7-10 minutes or until the shells are golden around the edges.
  3. While the tarts are baking in the oven, combine the remaining nuts, the remaining butter, brown sugar, honey, and heavy cream into a medium saucepan. Bring the mixture to a boil for 1 minute and then pour the hot mixture evenly into the 2 tart shells. Let the tarts set for about 2 hours until they are firm.
Makes two 9-inch tarts
Recipe by Within The Wild at