Best 3 Caramelized Honey Nut And Seed Tart Recipes

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Indulge in a symphony of flavors and textures with our delectable Caramelized Honey Nut and Seed Tart. This exceptional dessert showcases a luscious filling of caramelized honey, perfectly balanced with a medley of crunchy nuts and seeds, all nestled in a flaky, golden-brown tart crust. Each bite offers a delightful contrast between the smooth, sweet filling and the satisfying crunch of the nuts and seeds. Ideal for special occasions or as a sweet treat to brighten your day, this tart is sure to impress with its stunning presentation and irresistible taste. Alongside the main recipe, we also present enticing variations to cater to diverse preferences, including a vegan-friendly version that swaps honey for maple syrup and uses almond butter instead of butter in the crust. Additionally, discover a delightful variation that incorporates aromatic spices like cinnamon and nutmeg for an extra layer of warmth and flavor.

Let's cook with our recipes!

CARAMELIZED-HONEY NUT AND SEED TART



Caramelized-Honey Nut and Seed Tart image

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Provided by Claire Saffitz

Categories     Nut     Dessert     Kid-Friendly     High Fiber     Fall     Seed     Bon Appétit     Small Plates

Number Of Ingredients 18

Crust:
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Filling and assembly:
1/4 cup honey
1/4 cup granulated sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups mixed unsalted, roasted nuts (such as pecans, hazelnuts, peanuts, pistachios, and/or sliced almonds)
1/3 cup unsalted, roasted seeds (such as pumpkin and/or sunflower)
Special equipment:
A 9"-diameter springform pan

Steps:

  • Crust:
  • Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
  • Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
  • Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
  • Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
  • Do Ahead
  • Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
  • Filling and assembly:
  • Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
  • Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
  • Do Ahead
  • Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

CARAMELIZED NUT TART



Caramelized Nut Tart image

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

For crust
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 tablespoons (about) ice water
For filling
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
1 ounce good-quality white chocolate (such as Lindt or Baker's), chopped
Whipped cream (optional)

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.

CARAMEL-NUT TART



Caramel-Nut Tart image

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

All-purpose flour, for dusting
Pate Sucree for Caramel-Nut Tart
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

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.

Tips:

  • For a richer flavor, toast the nuts and seeds before adding them to the tart.
  • If you don't have time to make the caramelized honey, you can use store-bought caramel sauce.
  • The tart can be served warm or cold, but it's best served at room temperature.
  • Garnish the tart with fresh herbs or flowers for a beautiful presentation.

Conclusion:

This caramelized honey nut and seed tart is a delicious and easy-to-make dessert that is perfect for any occasion. It's also a great way to use up leftover nuts and seeds. The tart is sweet, nutty, and has a wonderful chewy texture. With its simple ingredients and easy preparation, this tart is sure to be a hit with everyone who tries it.

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