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Cranberry Nut Caramel Tart
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Servings:
8
Author:
25
30
10
Course:
Dessert
Cuisine:
American
Keywords:
holiday desserts
Thanksgiving desserts
caramel tart
nut cranberry tart
thankgiving tart
š§ Ingredients
9 tablespoons
unsalted butter
2 cups
all-purpose flour
1 cup
white granulated sugar
divided
1 teaspoon
nutmeg
1/2 teaspoon
salt
1
egg
1 cup
heavy cream
5 tbsp
unsalted butter
cut into pieces
1+1/2 cups
granulated sugar
1/4 cup
light corn syrup
1/4 cup
water
3+1/2 cups
mixed raw nuts
roughly chopped
1 cup
dried cranberries
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Instructions
1
Preheat the oven to 350F
2
Cut the butter into pieces and place in the freezer at least 10 minutes before
using.
3
Grease and flour an 10ā³ pie or tart pan and set aside.
4
Whisk together the flour, 1/2 cup sugar, nutmeg and salt.
5
Add one egg to the dry ingredients and the butter and knead into a smooth dough.
6
Roll out the dough onĀ a lightly floured surface, transfer to the pan.
7
Press the dough evenly up the sides of the pan.
8
Poke holes in the bottom of the tart shell with a fork.
9
Bake for 15 minutes. Let cool.
10
Toast the nuts in a skillet. Set aside.
11
Bring the heavy cream and butter to a boil in a small saucepan, stirring to
combine.
12
Remove from the heat and set aside.
13
Place theĀ sugar, corn syrup, and waterĀ in a large, heavy saucepan set over
medium heat with a candy thermometer attached to the side.
14
Bring theĀ mixture to a boil, stirring. Once the sugar is dissolved, do not stir
again.
15
Cook the mixture until the temperature reaches 248 degrees F. Swirl the pan
occasionally but doĀ notĀ stir the mixture.
16
Slowly pour the cream mixture in to the sugar. Be careful because the mixture
will bubble up.
17
Continue to simmer.Ā Do not stir.
18
Swirl the mixture frequently, for 15-25 minutes, or until the caramel thickens
and turns golden brown.
19
While simmering, keep your eye on the thermometer and do not allow the
temperature go higher than 250 degrees F.
20
Pour the cooked caramel into a heat proof bowl over an ice bath. Cool, stirring
occasionally.
21
Fold the nuts and cranberries into the caramel. Spread into the tart base.
22
Refrigerate until serving.
Ć
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