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Salted Caramel Nut Tart Recipe from Joy of Cooking

Salted Caramel Nut Tart image
Photo credit: Heidi’s Bridge

Looking for a new dessert to serve at your next dinner party or family celebration? Try this crow-pleasing Salted Caramel Nut Tart from the new edition of JOY OF COOKING:

In this rich tart, nuts are enrobed in amber caramel and baked to sticky perfection. Makes one 9-inch tart.

Whisk together in a bowl or process in a food processor for 10 seconds:

  • 1¼ cups (155g) all-purpose flour
  • ⅓ cup (65g) sugar
  • (Finely grated zest of 1 small lemon)
  • ¼ teaspoon salt


  • 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened

Mash with the back of a fork or process until the mixture resembles coarse crumbs. Add:

  • 1 large egg yolk
Joy of Cooking cover

Stir or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it in plastic wrap and refrigerate for at least 30 minutes (up to 2 days).

Line a 9-inch two-piece tart pan with the dough, patting it evenly over the bottom and up the sides of the pan. Thoroughly prick the bottom and sides of the crust with a fork. Refrigerate for 30 minutes.

Preheat the oven to 400°F. Place the tart pan on a baking sheet and bake the crust for 15 minutes.

Whisk together:

  • 1 large egg yolk
  • Pinch of salt

Brush the warm crust with the egg glaze, then return to the oven and bake until the glaze sets, 1 to 2 minutes. Remove the tart shell from the oven and leave the oven on.

Combine in a deep heavy saucepan:

  • ¼ cup water
  • 1 cup sugar

Set over medium-high heat and stir gently until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar is completely dissolved. Cover the saucepan and boil the syrup for 1 minute. Uncover and boil the syrup until it begins to darken around the edges. Continue to cook, swirling the pan occasionally, until the syrup turns deep amber. Remove from the heat and add:

  • 1 stick (4 ounces or 115g) unsalted butter, cut into pieces

Gently stir until the butter is incorporated. Stir in:

  • ½ cup heavy cream

If the sauce seizes, set the pan over low heat and stir until smooth. Remove from the heat and stir in:

  • ½ cup cashews, coarsely chopped
  • ½ cup walnuts, coarsely chopped
  • ½ cup pecans, coarsely chopped
  • ½ cup slivered almonds
  • 1 teaspoon vanilla
  • ¼ teaspoon fine sea salt

Pour the caramel-nut mixture into the tart shell and return to the oven to bake until very bubbly and deeply browned, 15 to 20 minutes. Let cool completely in the pan on a rack.

For more than 4,000 recipes for every occasion, pick up a copy of JOY OF COOKING by Irma S. Rombauer, John Becker, Megan Scott, et al.

Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma’s daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan’s son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.


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