Caramel Nut Tart

Do you love nuts? This nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.

  • Yield: Serves 10.


Crust Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons ice water

Filling Ingredients:

  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2/3 cup whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup slivered blanched almonds
  • Whipped cream (optional)



1 Place flour, sugar, cinnamon, nutmeg, and salt in a food processor, and pulse until mixed. Add the pieces of butter and pulse until the mixture resembles a 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.

2 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.

3 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.


nut-tart-a.jpg nut-tart-b.jpg

4 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 10 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.

5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack.

Serve with whipped cream (optional).

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  • Nadia

    I wanted to ask if I can use Splenda in this recipe. If not, is there another alternative.
    I lI’ve this recipe, I have tried it many times.

  • Catherine

    I have just taken this out of the oven ready for a late Thanksgiving meal tomorrow…it looks amazing – thanks for the recipe!!
    – I needed half a cup of water to start the caramel – and it took around 20 minutes of boiling to turn amber.
    – I was taken aback by the amount of steam produced when I added the cream – might be worth mentioning in the recipe.

  • Jordie

    Hi, I am planning on making this an your apple pie for Thanksgiving on Thursday. Can I make the pie dough 2 days in advance and then make both or either on Wednesdy? Thank you!

    Yes. ~Elise

  • Karin

    I just made this and it was rather great, though I wish I’d cooked it for not quite as long – it was a bit too much on the chewy side for my tastes. Still, thank you!

    (Also, I made the crust with my fingers. Worked just fine.)

  • Maxia

    Hi, Elise! I want to make this tart for my mom on Mother’s Day, but I don’t have a food processor. Is it possible to make the crust without mixing the ingredients in it? Thanks for your time :)

    Sure. Use a whisk to whisk together the sugar, cinnamon, nutmeg, and salt. Then use a pastry cutter, two butter/dinner knives, or your fingers to cut in the butter until the mixture looks like a coarse meal. Then mix in the vanilla and the water until the dough is just moistened enough to hold together. ~Elise

  • Karin Jung

    Wow, this is one of the best tarts I’ve ever made! We had similar individual nut tarts served at my wedding as part of the dessert buffet. Everyone at my house for Thanksgiving said it took them right back to the day. I will be making this tart every year as part of my baking repertoire. I was even thinking of using the crust as a cookie and sprinkling with sanding sugar. Delish! Thanks Elise, you have become one of my “Go-to-Gal’s” for all of my recipe needs.

  • Caitlin

    I made this and I suggest raising the amount of water in the caramel to 1/2 cup because the sugar kept crystallizing and it was easier with more water. You definitely need to wash down the sides of the pan with water because if you don’t it will crystallize!

  • louis

    I am very grateful to you sharing this recipe. This is really amazing. I own a bakery and my hobby is to try new recipes. It’s a really good one. Again thank you very much for sharing such a wonderful recipe.

  • susan ohlson

    One of the best recipes I have made…I love making desserts and this one received rave reviews.

  • Elise

    Hi Lady – nut pies are great, aren’t they? Not so forgiving for the waistline… ah well. You only live once.

    Hi Michele – sweet potato pie with pecans is another great use of pecans. Yummm.

    Hi Somia – I’m so glad you made the pie! Isn’t just fabulous? I brought some to my acupuncturist who declared it the best pie he’d ever had, ever.

  • Somia

    I just have to comment on this – this was a HUGE hit at our Thanksgiving dinner! One of best desserts I have ever had the pleasure of baking and eating. Top recipe!!