This sweet and crunchy tart reminds us of our favorite candy bar.
Mixed Nut Caramel Tart
Makes 6 servings
- Mixed Nut Piecrust (recipe below)
- 1 cup unsalted butter
- 1 cup firmly packed light brown sugar
- ¾ cup light corn syrup
- ¼ cup heavy whipping cream
- 1 cup almonds
- 1 cup walnuts
- 1 cup pecans
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- Preheat oven to 400°. Spray a 9-inch square cast-iron skillet with baking spray with flour. On a lightly floured surface, roll Mixed Nut Piecrust into an 11-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim excess dough. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until crust is set and beginning to brown, about 12 minutes. Carefully remove paper and weights. Let cool on a wire rack. Reduce oven to 325°.
- In a medium saucepan, bring butter, brown sugar, corn syrup, and cream to a boil over medium-high heat. Boil for 5 minutes, stirring constantly. Remove from heat; stir in almonds, walnuts, pecans, vanilla, and salt. Spoon into prepared crust.
- Bake until set, 15 to 20 minutes, covering with foil halfway through baking to prevent excess browning.
Mixed Nut Pie Crust
Makes 1 (10-inch) crust
- ½ cup mixed nuts (pecans, walnuts, and almonds)
- 1 ½ cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¾ cup cold unsalted butter, cubed
- 6 tablespoons whole buttermilk, chilled
- In the work bowl of a food processor, pulse together nuts until finely ground. Add flour, salt, and sugar, and pulse until combined. Add cold butter, pulsing until mixture is crumbly, about 30 seconds. With processor running, add buttermilk in a slow, steady stream until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
No square skillet? Use a regular 10-inch round skillet.