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Caramel Nut Tart

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. —Donna Urban, Glenolden, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    10 servings


  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 package (3 ounces) cold cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • 1/3 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1-1/2 cups mixed nuts
  • 1/2 teaspoon vanilla extract


  • In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges.
  • Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°.
  • For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust.
  • Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 342 calories, 24g fat (10g saturated fat), 37mg cholesterol, 273mg sodium, 28g carbohydrate (9g sugars, 2g fiber), 6g protein.
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Average Rating:
  • Happygma
    Jan 3, 2013

    My daughter and I love this tart! It could not be simpler to make -- so deceiving because it looks impressive and is positively decadent. We have mad additional caramel but its not necessary. Love it

  • Happygma
    Dec 3, 2012

    I made this for a friend for Thanksgiving to serve at her get together. It was an immediate hit and I am making it again for Christmas. Because my springform is 11 inches. I doubled the entire recipe. With the extra tart dough, I used cutters to make leaves forvthe top. Doubling the filling -- well, that requires no explanation! Yummy. Thevrecipe is deceptively simple and looks very impressive.

  • ferndale52
    Nov 14, 2012

    just excellent, crust, filling, taste. so easy to make as well

  • kmccon3561
    Nov 6, 2012


  • Geo de12
    Nov 4, 2012

    No comment left

  • swartzy
    Nov 4, 2012

    I think you could probably use either salted or unsalted nuts. I was thinking of using unsalted but then sprinkling a bit of sea salt on after the baking was completed.

  • lottieda
    Nov 4, 2012

    No comment left

  • ladylove8863
    Nov 4, 2012

    were the nuts salted or unsalted used in this recipe

  • cooks2
    Nov 4, 2012

    No comment left

    Jan 12, 2012

    This is one of the best tarts ever!! Next time I will double the caramel mixture. Really delicious!!!