Changes, hints and thoughts for the future:

- as mentioned in the recipe I did substitute vanilla sugar-cookie dough for the Pâte Sucrée, which worked out rather well

- I used cashews, pecans and almonds for the nuts; the almonds were just a bit chewy though because they were whole -- I think I would used sliced almonds or use something all together different next time

- this recipe can make either one 11-inch or 2 nine-inch tarts; depending on what sized tart pans you might have

- slice this sweet and rich tart as thinly as possible and serve with a dollop of freshly whipped cream and of course, hot coffee

- for best results, use tart pans that have removable bottoms.

 

 

 

Caramel Nut Tart

*Adapted from Martha Stewart's recipe

Ingredients:
All-purpose flour, for dusting
Pâte Sucrée *
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

* Instead of Pâte Sucrée I had some vanilla sugar-cookie dough left in the fridge from making cookies the day before and decided to use it for the tart crust

Instructions:
1. Heat oven to 375°. Lightly butter and flour an 11-inch tart pan with removable bottom. Cut out a 14-inch parchment circle, and set aside. Lightly flour a clean work surface. Roll out one disk of pâte sucrée (or cookie dough) to a 14-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over the tart pan. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Chill for 30 minutes.
2. Line chilled pastry with parchment circle, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 15 - 25 minutes. Remove the parchment and weights; continue baking until light golden brown all over, about 10 minutes. Transfer to wire rack to cool completely. Wrap in plastic; set aside until ready to use.
3. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly with a wooden spoon. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shell.
4. Bake tart on the center rack of a preheated 325° oven until the filling bubbles, 15 to 20 minutes (remember to put tray under pan to catch dribbles of caramel!). Transfer tarts to a wire rack to cool. Can be stored in an airtight container for up to 2 or 3 days -- if it indeed lasts that long!