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Harvest Nut Tart

Harvest Nut Tart
Makes:
12
Prep Time:
45
minutes
Total Time:
115
minutes
based on
31 reviews
Harvest Nut Tart is a wonderfully nutty, caramel and chocolatey dessert that is sure to delight!

In this recipe:


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Ingredients:

  • CRUST
  • 3 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
  • 1/3 cup whole or slivered almonds
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, softened (we recommend LAND O LAKES® Butter)
  • 1 teaspoon vanilla extract
  • TOPPING
  • 28 caramels, unwrapped
  • 1/3 cup half-and-half
  • 1 teaspoon brandy extract
  • 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon vegetable oil

Directions:

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.) Stir together butter and vanilla extract in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place on baking sheet.

BAKE for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.

FOR TOPPING:
COMBINE
caramels and half-and-half in 2-quart saucepan. Cook over low heat for 15 to 20 minutes, stirring occasionally, until caramels are melted and mixture is smooth. Remove from heat; gently stir 1 1/2 cups mixed nuts and brandy extract into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool for 30 minutes.

MELT morsels and vegetable oil in 1-quart saucepan over low heat until melted and smooth. Drizzle over tart. Serve with whipped cream.


Reviews:

Review This Recipe
  •  Star(s)

    HARVEST NUT TART

    Karen Cesarz from GARFIELD HEIGHTS, OH

    Made this dessert for an evening get-together with friends, and again for a graduation party. Boy was it a HIT! If you like nuts, this one will be a favorite.

  •  Star(s)

    Harvest Nut Tart

    CAROL COLEMAN from HOMER, LA

    First time trying this. Brought it to work this morning and everyone loves it. I will be making this again, it is great.

  •  Star(s)

    Thanksgiving Success

    Wendy Hamilton from Jacksonvillle, FL

    This recipe was great. Everyone raved about it!! I served it with ice cream and it was gone.

  •  Star(s)

    Harvest Nut Tart

    Marilyn Johnson from Newhall, IA

    I made this today & all loved it, my son in law who has a big sweet tooth said it was great.

  •  Star(s)

    Harvest Nut Tart

    Cecelia Crew from Lake Montezuma, AZ

    I made this for my boss who owns a cookie store. It was a big hit with her. Delicious!

  •  Star(s)

    Harvest Nut Tart

    Sabrena Padgett from MOLINO, FL

    YUM. Very nutty. It did take a lot of prep time getting the nuts ready for the crust. Well worth the time.

  •  Star(s)

    not so nuts over this

    Jesssica Corcimiglia from St. Joseph, MO

    I found that this was a little more work than is worth the results.. I think that to eat this alone is very bland, but if you made it with the only purpose of adding it to say ice cream then it was a winner. Not impressed, will not make agian...

  •  Star(s)

    delicious!

    Nancy Robinette from HAGERSTOWN, MD

    My entire family loved this sweet treat!

  •  Star(s)

    This is Great

    Melody Drewry from BAGDAD, AZ

    I made this for my family looking for something new to make for the holidays and it was a big hit at my house.

  •  Star(s)

    The Best Ever!

    Ivette Alvarez from Bakersfield, CA

    I made this tart last night, it was gone within minutes. My family absolutely loved them.

  •  Star(s)

    Harvest Nut Tart

    Noreen Gilbert from BURLINGTON, MA

    This is a delicious dessert with the combination of the caramel and different nuts. I serve it at this time of year and my family and friends love it. It is so easy to make.

  •  Star(s)

    Harvest nut tart

    RUTH H. from AUXVASSE

    This tart is devine. I love nuts, and I substitute stevia for the sugar.

  •  Star(s)

    Harvest Nut Tart

    Frankie Strickland from CAIRO, GA

    Being from an area where pecans reign supreme, I used pecans . It was great! I had never thought about using "melted" caramel...so easy and so good! I have 7 grand children, they loved these even without the whip cream. and the older ones are able to participate by putting this recipe together themselves (the girls)! I plan to see if freezing a batch is possible.

  •  Star(s)

    MMMMMM!!!!

    SARAH LAXSON from TEXAS CITY, TX

    I thought these bars were amazing! They were easy to whip up, and were pleasing to serve to the family.

  •  Star(s)

    Harvest Nut Tart

    Rosemary Greco from Farmingville, NY

    Very interesting. I tried it and gave it to my boyfriend he usually never likes anything with nuts. He really enjoyed this one. I will definitely use this recipe for the holidays.

  •  Star(s)

    wonderful gifts

    Michele Bauer from TAUNTON, MA

    I packaged these up and gave them as gifts in a decorative tin. They were highly loved.

  •  Star(s)

    Harvest Nut Tart

    Jeannine Gramstad from NEWBURGH, NY

    Very good tasting and fairly simple to make. Switched up a little to enhance color: changed morsels to the swirled morsels. Either way, it's a hit in my house!!!

  •  Star(s)

    Harvest Nut Tart

    ruth engel from OXFORD, OH

    This was excellent and it has become a favorite at our house. I mixed the caramels and cream in a bowl and melted them in the microwave. Then continued with the recipe as written.

  •  Star(s)

    Sweet Treat

    Amanda Looney from NORTH AUGUSTA, SC

    This is quite the sweet cookie! It is worthwile to make and is great with coffee!

  •  Star(s)

    Harvest Nut Tart

    Karen heaster from Eatonville, WA

    Found the recipe easy to follow. I plan on trying this again substituting different nuts. My family gave it a "thumbs up".

  •  Star(s)

    Execellent!

    Stephanie Dupont from CORAL GABLES, FL

    This tart is the perfect comination of nuts and caramel! It makes an excellent party treat!

  •  Star(s)

    Harvest Nut Tart

    Alice Keeney from STRONGSVILLE, OH

    This is delicious. I used pecans, walnuts and the slivered almonds. It's truly a taste sensation.

  •  Star(s)

    DREAMY HARVEST NUT TARTS

    Ms. Blaschuk from FARMINGDALE, NY

    Okay - so I ate a few caramels as I was unwrapping them . . . I admit it! And, maybe a few macadamemia nuts also never made it into the recipe. Yummy! Both parts of this (crust and topping) were truly easy to make. The result? A really GOOD ending for ANY meal but especially good for the holidays! This will satisfy anyone's sweet tooth. Wrap up a box of these and give them to someone who deserves a special treat. These will surely let them know that they are greatly appreciated!

  •  Star(s)

    harvest nut tart

    lorraine walters from OMAHA, NE

    I thought these bars were very good. I used 3 cups of mixed nuts right out of the can, and I was sure surprised how wonderful this turned out. I am on Weight Watchers and I have to be very careful, this is so good. I have to give it away to family and friends.

  •  Star(s)

    HARVEST NUT TART

    LYNNE KRIEGER from YACOLT, WA

    ABSOLUTELY DELICOUS. THIS IS A REAL ELEGANT DESSERT FOR ANYTIME. GREAT FOR THE HOLIDAYS.

  •  Star(s)

    Harvest Nut Tart

    Norma Jones from ROBSTOWN, TX

    To Me this is a top rated recipe I agree,the nutty, caramel, chocolatey dessert is sure to delight and its a easy recipe to follow.

  •  Star(s)

    Wonderful

    Marsha Reynolds from Puyallup, WA

    I made this the other day. Friends and family loved it, disappeared quickly.

  •  Star(s)

    Harvest Nut Tart

    Diana Jennings from LEBANON, MO

    I made this last night with Macadamia and the Almonds nuts only. My son brought his friends over to study for a big test. The three boy finished the tart off and wanted to know if there was more. One of the boys eats very little so I sent the recipe over to his mom. It's a new rave in both our homes. Very Good!!!

  •  Star(s)

    Good

    Maggie Aul from PITTSBURGH, PA

    Nuts are not my favorite but this recipe was a sensation!

  •  Star(s)

    Harvest Nut Tart

    Ada Frost from BOTHELL, WA

    This was a hit at the potluck and everyone wanted the recipe.

  •  Star(s)

    harvest nut tart

    norman west from kingsland, GA

    How exciting to find a truly worth while cookie! This little treat is not just a sweet little nibble. It is great.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Harvest Nut Tart

    Ingredients

    • CRUST
    • 3 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
    • 1/3 cup whole or slivered almonds
    • 3 tablespoons granulated sugar
    • 1/3 cup butter, softened (we recommend LAND O LAKES® Butter)
    • 1 teaspoon vanilla extract
    • TOPPING
    • 28 caramels, unwrapped
    • 1/3 cup half-and-half
    • 1 teaspoon brandy extract
    • 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 teaspoon vegetable oil

     

    Directions

    PREHEAT oven to 350° F.

    FOR CRUST:
    COMBINE
    1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.) Stir together butter and vanilla extract in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place on baking sheet.

    BAKE for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.

    FOR TOPPING:
    COMBINE
    caramels and half-and-half in 2-quart saucepan. Cook over low heat for 15 to 20 minutes, stirring occasionally, until caramels are melted and mixture is smooth. Remove from heat; gently stir 1 1/2 cups mixed nuts and brandy extract into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool for 30 minutes.

    MELT morsels and vegetable oil in 1-quart saucepan over low heat until melted and smooth. Drizzle over tart. Serve with whipped cream.

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