CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
NUT COOKIE TARTLETS
Steps:
- To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
- Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
- To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
- After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
- Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 22.5 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 96.7 mg, Sugar 12 g
CARAMEL NUT TART
Steps:
- Make the tart dough: Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can 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. (You can use a food processor.) Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers. 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.
- Pre-bake the crust: Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.
Nutrition Facts : Calories 502 kcal, Carbohydrate 49 g, Cholesterol 48 mg, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, Sodium 88 mg, Sugar 31 g, Fat 33 g, ServingSize Serves 10, UnsaturatedFat 0 g
NUT TARTS
Make and share this Nut Tarts recipe from Food.com.
Provided by MommaZinga
Categories Tarts
Time 1h
Yield 48 tarts, 15 serving(s)
Number Of Ingredients 7
Steps:
- Make shells by mixing the butter, cream cheese and flour until dough is formed. (You can either mix by hand or use a food processer). Roll dough into balls, approximately 1", and press into ungreased mini muffin tins. Be sure to bring dough up sides of each muffin cup or filling will stick to pan.
- Make filling by mixing the eggs, brown sugar, vanilla, and walnuts. Place 1 Tbs. of filling into each muffin cup.
- Bake at 375F for 30 minutes or until golden brown.
- Cool in pan 10 minutes, then remove tarts and cool completely on wire rack. Dust with powered sugar before serving.
Nutrition Facts : Calories 420.1, Fat 25.9, SaturatedFat 11.7, Cholesterol 74, Sodium 175, Carbohydrate 43.8, Fiber 1.2, Sugar 29.4, Protein 5.4
HONEY SALTED MIXED NUT TART
A big can of roasted, salted mixed nuts is not only good for snacking, it is also the base for this delightful twist on the traditional pecan pie. This is a tart for serious nut lovers: The filling has a high nut-to-goo ratio, and nuts also make an appearance in the press-in crust as well.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 1 tart, about 8 servings
Number Of Ingredients 9
Steps:
- Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
- Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
- Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
- While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
- Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
- Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.
CRANBERRY NUT TARTS
A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.
Provided by pammy74
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
- While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
- Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
- Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g
NUT PICNIC TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes twelve 4-inch tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place twelve 4-inch tart pans with removeable bottoms on a baking sheet. Set aside.
- On a lightly floured work surface, roll out dough to a 1/8-inch thickness. Cut out twelve 6-inch circles of dough with a sharp paring knife, using an overturned 6-inch bowl as a guide, if necessary. Press dough into tart pans; trim excess. Dock tart shells by piercing the bottom all over with a fork. Chill in refrigerator until ready to fill; set aside.
- Spread pumpkin seeds on a rimmed baking sheet; toast, shaking pan halfway through, until lightly browned, 8 to 10 minutes. Spread nuts in separate rows on another rimmed baking sheet; toast, shaking pan until halfway through, until lightly browned, 15 to 20 minutes. Let seeds and nuts stand until cool.
- Rough chop macadamia nuts. Combine nuts in a medium bowl; set aside. In a different medium bowl, combine heavy cream and salt; set aside.
- Melt butter in a small saucepan set over medium-high heat. Using a sharp paring knife, split vanilla bean lengthwise. Scrape out pulp and seeds; add scrapings and pod to melted butter. Swirl pan so butter does not burn; butter will bubble as it brown. Continue cooking until bubbles subside and butter is dark brown and fragrant, 3 to 5 minutes. Remove vanilla bean; pour butter over cream mixture, whisking to combine.
- In a medium saucepan set over medium-high heat, combine water, sugar, and corn syrup; bring to a boil without stirring. Use a pastry brush dipped in water to wash down the sides of the pan, dissolving any sugar granules. Allow caramel to cook, swirling pan to ensure even coloring, until it reaches 268 degrees on a candy thermometer, 10 to 15 minutes. Remove from heat, and immediately stir in seeds, nuts, and cream mixture; mixture may spatter. Return pan to heat; simmer on medium-low, stirring occasionally, until mixture registers 210 degrees and is a pale caramel color, 3 to 5 minutes. Remove from heat; pour into a heatproof bowl and cool until barely warm, 15 to 20 minutes.
- Fill each tart shell with caramel mixture. Place tarts on a rimmed baking sheet, spaced 1/2-inch apart. Bake, rotating sheets halfway through, until crust is nicely browned, about 25 minutes.
PINE NUT TART
Provided by Michael Symon : Food Network
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
- Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
- Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
- Reduce the oven temperature to 325 degrees F.
- Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
- Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.
CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
- Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
- Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
- Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
CARAMELIZED NUT TART
Categories Food Processor Chocolate Nut Dessert Bake Christmas Kid-Friendly Almond Pecan Walnut Winter Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 21
Steps:
- Make crust:
- Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
- Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
- Make filling:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
- Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
- Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
- Serve with cream, if desired.
PECAN NUT TARTS
These gorgeous, melt in the mouth tartlets are an elegant dinner party dessert.
Provided by cheekiimonkeyx
Time 1h
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°c/350°c/gasmark4.
- Roll out the pastry and use to line 6, 10cm/4in tartlet tins.
- Divide the pecan nut halfs between the pastry cases.
- Combine the eggs with the butter and add the golden syrup and vanilla essence
- Sift over the caster sugar and flour, and carefully blend.
- Fill the pastry cases with the mixture and leave until the the nuts rise to the surface.
- Bake for 35 -40 minutes until a skewer comes out clean. Cool for 15 minutes before turning onto a wire rack.
- Enjoy :)
More about "nut tarts recipes"
ANY NUT TART | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (1)Total Time 1 hr 3 minsServings 1Calories 504 per serving
- Lightly grease a 10" tart pan and place it on a foil-lined baking sheet., To make the crust: In a small bowl, combine the sugar and cinnamon.
- Sprinkle with a heaping teaspoon of the cinnamon sugar., Place the next piece of phyllo on top, slightly askew, so that the corners of the two sheets don't match up.
BOURBON & BUTTERSCOTCH NUT TART - SAVING ROOM FOR DESSERT
From savingdessert.com
CRANBERRY NUT TARTS | RECIPE | NUT TART RECIPE, TART RECIPES, TART
From pinterest.ca
MIXED NUT TARTS {FOOTBALL FRIDAY} - PLAIN CHICKEN
From plainchicken.com
CRANBERRY NUT TARTS RECIPE - JOYOFBAKING.COM *TESTED RECIPE*
From joyofbaking.com
CHOCO-NUT TARTS RECIPE
From bakerrecipes.com
MIXED-NUT TARTLETS RECIPE | MYRECIPES
From myrecipes.com
BUTTER TARTS {CLASSIC CANADIAN MINI TARTS RECIPE} - WELLPLATED.COM
From wellplated.com
CARAMELIZED MIXED NUT TART | BAKE OR BREAK
From bakeorbreak.com
NUT TARTS (VRP 008) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
TOASTED NUT TART RECIPE | BON APPéTIT
From bonappetit.com
60 DESSERTS WITH NUTS YOU'LL WANT TO ENJOY ALL FALL LONG
From tasteofhome.com
65 OF OUR FAVORITE TART RECIPES | MYRECIPES
From myrecipes.com
SALTED HONEY NUT TART- PECAN PIE GOT AN UPGRADE! -BAKING A …
From bakingamoment.com
NUT TARTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NUT TARTS WITH COGNAC SYRUP RECIPE | EAT SMARTER USA
From eatsmarter.com
HARVEST NUT TART | VERY BEST BAKING
From verybestbaking.com
CARAMEL NUT TART WITH CINNAMON CRUST | LAST INGREDIENT
From lastingredient.com
SWISS NUT TART RECIPE | GREYS COURT - NATIONAL TRUST
From nationaltrust.org.uk
CLAIRE SAFFITZ'S SALTY NUT TART WITH ROSEMARY — CHERRY BOMBE
From cherrybombe.com
FUDGY NUT TART - BAKE OR BREAK
From bakeorbreak.com
FIG AND CARAMEL NUT TART RECIPE | FOOD & WINE
From foodandwine.com
CHOCOLATE NUT TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
NUT TARTS RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BEST CANADIAN BUTTER TARTS - LITTLE SWEET BAKER
From littlesweetbaker.com
YUMMY NUT TARTS RECIPE | RECIPELAND
From recipeland.com
SALTED CARAMEL NUT TART WITH RYE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
BEST BUTTER TARTS | CANADIAN LIVING
From canadianliving.com
CHOCOLATE NUT TART {TARTA DE TRES NUECES} - WHAT A GIRL EATS
From whatagirleats.com
13 GREAT CANADIAN BUTTER TART RECIPES
From foodnetwork.ca
BUTTERSCOTCH NUT COOKIE TART | RECIPES - HERSHEYLAND
From hersheyland.com
NUT FRUIT TARTS RECIPE | RECIPELAND
From recipeland.com
HONEY NUT TART - JAMIE GELLER
From jamiegeller.com
CARAMEL NUT TART | RECIPE | TART RECIPES, DESSERTS, NUT TART RECIPE
From pinterest.ca
CHOCOLATE NUT TARTS - JO COOKS
From jocooks.com
NUT-FREE FRANGIPAN PEAR TART | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #pies-and-tarts #tarts #desserts #dinner-party #gifts #number-of-servings
You'll also love