Recipe: Caramel Walnut Tart

Pecan pie is a popular fall treat, but this caramel walnut tart is a perfect alternative for a holiday dessert. The slight bitterness of the walnuts combined with the sweetness of the caramel makes for a nutty yet not-so-sweet dessert. Try out this simple recipe that’s sure to be a hit at any get-together this holiday season!

Ingredients:

• 1 sheet of premade refrigerated pie crust
• 1 1/2 cups of Talia’s Walnuts, chopped
• 1 1/4 cups of granulated sugar
• 2/3 cup heavy whipping cream
• 1/4 cup water
• 2 tbsp. unsalted butter, cubed
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Instructions

1. Preheat the oven to 375°F.
2. Place the premade pie crust into a tart pan and press in the sides. Trim off the excess dough and poke holes into the bottom with a fork.
3. Bake the crust for 20 minutes or according to package instructions.
4. For the filling, heat the sugar and water in a saucepan over medium-low heat. Keep stirring until the sugar is dissolved.
5. Turn up the heat to medium-high and boil until the sugar turns into a deep amber color, about 10 minutes. Do not stir, just swirl the pan occasionally.
6. Reduce the heat to medium and slowly stir in the whipping cream. Add in the butter and vanilla extract. Stir well until the butter is melted and the mixture is smooth.
7. Stir in the walnuts. Remove from heat and pour the mixture into the pie crust.
8. Increase the oven temperature to 400°F and bake for an additional 20 minutes.
9. Take out and cool completely before serving. Refrigerate leftovers.

*Original recipe from 12 Tomatoes