If you have been around here for awhile, you know I love an easy but impressive looking dessert. One that will have your family and guests in awe of your work, but we won’t tell them how easy it really was.
This Triple Nut Tart is the perfect recipe to do just that! This Tart is similar to Pecan Pie but has the delicious flavor of 3 nuts – pecans, walnuts and almonds folded into a creamy filling.
This post is brought to you by Fisher Nuts
Making a tart is not difficult at all, it’s really just like a single crust pie. Although, having the right pan is key here. After a little searching around, and asking my food blogger friends for recommendations. I found a Tart Pan that has a removable bottom, that is definitely the pan you want. It made removing the tart so much easier. You can certainly make this same recipe into a regular pie crust, as well.
This new twist on the classic Pecan Pie starts by making the recipe for Perfect Pie Crust. The filling is a traditional combination of Karo Corn Syrup, sugar, butter, salt and eggs. But the triple nut combination really makes this Nut Tart special.
Along with the Fisher Nuts – pecans, walnuts and almonds, you will need Karo Syrup, sugar, eggs, butter, salt and vanilla.
Fisher Nuts and Karo Corn Syrup are once again teaming up to share holiday recipes with you. Here are some of the new recipes you may like – 3 Nut Pie, Caramel Apples with Chocolate and Walnuts, Perfect Pecan Bars, Chocolate Pecan Truffles, Caramel Walnut Tart, and Almond Crusted Chicken Wings.Print
Triple Nut Tart
The combination of 3 kinds of nuts is perfect in this tart. Recipe on HoosierHomemade.com
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- 1 pie crust – homemade or store bought
- 1 cup sugar
- 1/2 cup Karo Light Corn Syrup
- 1/4 cup butter
- 4 eggs, slightly beaten
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup Fisher Pecans
- 1/2 cup Fisher Walnuts
- 1/2 cup Fisher Sliced Almonds
- Preheat oven to 400 degrees. Spray and lightly flour tart pan
- Place pie crust in tart pan, being careful not to stretch the dough. Prick the bottom of the crust. Bake for 10 minutes. Cool 10 minutes
- While the crust is baking, place nuts on a cookie sheet and bake for 5-8 minutes or until lightly toasted
- Meanwhile, in a small saucepan on the stove, cook sugar, corn syrup and butter over medium heat, stirring frequently until butter is melted and sugar is dissolved
- Remove from heat and cool slightly
- Add eggs, vanilla and salt, stir well.
- Stir in nuts
- Spoon into partially baked crust
- Place tart on cookie sheet and wrap the edges with foil about 2 inches wide to prevent overbrowning
- Bake at 400 degrees for 50-55 minutes or until set
- Cool. Run knife around edge of pan to loosen tart, carefully remove side of pan, and then the bottom.
This recipe can also be made into a single crust pie.
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