Mixed Nut Tart
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- 1 pinch(s) love
- For the pie crust:
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons cold water
- For the filling:
- 3 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups nuts (pecans, hazelnuts, almonds, cashews, etc.)*
- First, make the pie crust. Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.
- Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)
- Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.
- Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.
- Flour work surface. Roll out dough into a circle about 1/4-inch thick.
- Line the bottom of a 9-inch tart pan with parchment paper. Press pie dough into bottom and up the sides of pan, trimming off the excess. Place tart pan on a large baking sheet.
- Preheat oven to 350°F.
- Place eggs in a large mixing bowl and beat lightly. Add butter, sugar, brown sugar, corn syrup, vanilla and salt. Mix well. Stir in nuts.
- Pour filling into pie crust in prepared pan. Leaving the tart pan on the baking sheet, bake 50-60 minutes or until center is set and crust is browned. Let cool in pan.
- Note: If you’re using salted nuts, decrease the salt in the filling to 1/4 teaspoon.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Mixed Nut Tart Recipe at a Glance
- COURSE: Desserts