Going Nuts{0}
This has to be one of my favorite tart fillings of all time. Half the time I make it, the filling seems to disappear small bite by small bite before I can get it into the tarts. But for those who have a little more self control, celebrate your sense of taste and try out this recipe.
CARAMEL NUT TART
1 par-baked sugar dough or chocolate sugar dough tart shell
FILLING:
4 Oz. Butter ½ C toasted pecan halves and pieces
¾ C brown sugar ½ C toasted walnut halves and pieces
3 Tbl. Honey ½ C toasted blanched, slivered almonds
¼ C cream or Half & Half ¼ C tosted hazelnuts, skins removed
To toast nuts: place nuts on a sheet pan, bake @ 350o for 6 to 10 minutes, stirring once or twice. Nuts should be light golden. Using a dry towel, rub skins off of warm hazelnuts after toasting.
1. Melt butter in a small pot. Add honey and brown sugar. Bring to a boil, cook while stirring for 3 minutes.
2. Off heat, whisk in cream. Caution: Mixture will splatter. Wear an oven mitt when adding cream.
3. Add nuts, stir to completely coat nuts. Pour into prepared tart shell.
4. Bake 350o approximately 20 minutes. Mixture will be bubbly. Remove from the oven and cool to room temp.
5. Garnished with striped melted chocolate if desired.
VARIATIONS:
1. Use any assortment of nuts to total 1 ¾ C
2. Add ½ C chocolate or white chocolate chips to filling. 
( HIGHLY RECCOMENDED IF YOU LIKE CHOCOLATE!)
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
