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I want to make this, but I don’t have the patience (or the confidence!) to make the caramel. If I want to use store-bought caramel, how much should I add if I take the sugar and water out?
Hi Parya, good question! I’m guessing about 1 1/2 to 2 cups of caramel.
I made this but I made some substitutions for my family because they’re vegan. I swapped cream for the thick coconut milk at the top of a tin, honey for golden syrup and butter for vegan spread. It worked pretty well, though once I cut it the caramel did bleed a little but I guess that was the substitutions. Great recipe though, still works well even when you change some things.
I subbed maple syrup for the honey. But it turned out every bit as beautiful as yours. Thanks. Great recipe.
The caramel didn’t work out so well the first time: the sugar didn’t dissolve and it turned solid again after a while, so we tried again. It didn’t turn out much better, the sugar solidified again so we decided to melt the sugar. Then we added all the rest of the ingredients. One huge solid lump formed but the rest of it worked. We just took the lump out and then it was fine. It turned out DELICIOUS: perfect consistency and pastry was AMAZING!!!!!
Hi, Sophie! Hats off to your persistence! I’m glad it finally worked out and you loved the tart!
Best recipeMy first pastry and first toffee ever. Supercook wife unhappy at the ease that I managed this( credit to magnificent instructions)
I don’t own a tart pan, yet. Can I use a round cake pan (which I also don’t own, yet)? Is there much of a size difference? This recipe looks amazing. Thanks so much for posting this.
Hi Judith, the tart pan with a removable bottom will help you take this rather stiff tart out of the pan. If you just use a plain round cake pan, you may find it difficult to remove from the pan. If you try it anyway, make sure to line the bottom of the cake pan with a round of parchment paper.
You don’t have parchment paper, right? Cut up an old brown paper bag, that’s what my mother used to do.
Just wondering – how best to store this? Also, it was fairly easy to cut right out the oven, but got hard (very hard) a few hours later. Is this normal? I kind of had to break off a second piece rather than cut it! The flavor is good and my family likes it. Thank you!
Hi Krystle, I store this tart on my counter, covered with plastic wrap, for several days. It’s basically caramel nut candy in a crust. Both the fat and the sugar do a good job at preserving it. It does harden a bit when it cools, but if you are breaking off a piece rather than being able to cut it, that tells me that perhaps the tart got a little too cooked. Like in candy making when the temp goes up and takes it from “soft ball” stage (soft caramel) to “hard crack” (peanut brittle). So next time, maybe take it out of the oven a few minutes earlier.
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.
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.
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!
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.)
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
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.
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!
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.
One of the best recipes I have made…I love making desserts and this one received rave reviews.
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.
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!!