Flavored with almonds, walnuts, and pecans, these scrumptious Caramel-Nut Tartlets are a delightful treat for afternoon tea. Caramel-Nut Tartlets pictured with Chocolate-Apricot Brownie Bars.
- 2 (14.1-ounce) packages refrigerated pie dough (4 sheets)
- ½ cup unsalted butter
- ½ cup firmly packed light brown sugar
- ⅓ cup light corn syrup
- 2 tablespoons heavy whipping cream
- ⅓ cup chopped almonds
- ⅓ cup chopped walnuts
- ⅓ cup chopped pecans
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 400°. Lightly spray 26 (2¼-inch) tartlet pans with cooking spray.
- Working with one sheet at a time, unroll pie dough onto a lightly floured surface. Using a 2¾-inch round cutter, cut a total of 26 circles from dough sheets. Lightly press dough rounds into bottoms of tartlet pans, and stand dough up against sides of pans. Using a rolling pin, roll over top of tartlet pans to trim excess dough. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Lightly prick bottoms with a fork. Place prepared tartlet pans on a rimmed baking sheet, and freeze for 15 minutes.
- Bake tartlet shells until light golden brown, approximately 7 minutes. Let cool completely.
- Reduce oven temperature to 325°.
- In a medium saucepan, bring butter, brown sugar, corn syrup, and cream to a boil together over medium heat. Boil for 3 minutes, stirring constantly. Remove from heat. Add almonds, walnuts, pecans, vanilla extract, and salt, stirring to combine. Spoon nut mixture into prepared tartlet shells, filling three-fourths full.
- Bake until filling is set, approximately 10 minutes. Let cool completely. Store in an airtight container at room temperature for up to 2 days.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!