No ImageCaramel Nut Tart

Did you make it? Rate it!

  1. Sophie

    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!!!!!

    Show Replies (1)
  2. Peter Bishop

    Best recipe
    My first pastry and first toffee ever. Supercook wife unhappy at the ease that I managed this( credit to magnificent instructions)

    xxxxxyyyyy

  3. Judith Hanses

    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.

    Show Replies (1)
  4. Krystle

    Hello!

    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!

    Show Replies (1)
  5. 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.
    Thanks,

View More