Harvest Nut Tart Recipe

Name: Harvest Nut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts); ⅓ cup whole almonds or ⅓ cup slivered almonds; 3 tablespoons sugar; ⅓ cup butter, softened; 1 teaspoon vanilla; 28 caramels, unwrapped; ⅓ cup half-and-half; 1 ½ cups mixed nuts, toasted (pecans, hazelnuts and/or macadamia nuts); 1 teaspoon brandy extract (or brandy); 3 tablespoons milk chocolate chips or 3 tablespoons semi-sweet chocolate chips; 1 teaspoon vegetable oil; whipped cream, if desired

Servings: persons

1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
⅓ cup whole almonds or ⅓ cup slivered almonds
3 tablespoons sugar
⅓ cup butter, softened
1 teaspoon vanilla
28 caramels, unwrapped
⅓ cup half-and-half
1 ½ cups mixed nuts, toasted (pecans, hazelnuts and/or macadamia nuts)
1 teaspoon brandy extract (or brandy)
3 tablespoons milk chocolate chips or 3 tablespoons semi-sweet chocolate chips
1 teaspoon vegetable oil
whipped cream, if desired

1
Heat oven to 350F.
2
Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade.
3
Cover, blend at high speed until finely ground (Do not grind into paste).
4
Stir together butter and vanilla in medium bowl until well mixed, add ground nut mixture, stir just until dough holds together.
5
Press onto bottom of 9-inch tart pan with removable bottom.
6
Place on baking sheet and bake for 20 to 25 minutes or until golden brown.
7
Meanwhile, combine caramels and half-and-half in 2-quart saucepan, cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes).
8
Remove from heat, gently stir 1 1/2 cups mixed nuts and brandy extract into caramel mixture.
9
Spoon onto cooled crust and spread to coat evenly,cool 30 minutes.
10
Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes), drizzle over tart.
11
Serve with whipped cream.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), ⅓ cup whole almonds or ⅓ cup slivered almonds, 3 tablespoons sugar, ⅓ cup butter, softened, and more.

Yes, Harvest Nut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Nut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions