Pumpkin Caramel Tart with Candied Walnuts

Pumpkin Caramel Tart with Candied Walnuts is a delightful dessert that brings together rich pumpkin flavors with a sweet caramel touch. The crunchy candied walnuts add an extra layer of texture and sweetness, making it a perfect treat for fall gatherings or holiday celebrations. This tart not only tastes amazing but also looks beautiful, making it an impressive centerpiece for any dessert table.

how to make Pumpkin Caramel Tart with Candied Walnuts

Ingredients:

• 3/4 cup raw walnuts
• 1 cup all-purpose flour
• 3/4 tsp salt
• 2 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold
• 3 Tbsp cold water
• 1 cup granulated sugar
• 4 Tbsp water
• 1 pinch cream of tartar
• 1 cup heavy whipping cream
• 1 cup canned pumpkin puree
• 2 Tbsp light brown sugar
• 1 Tbsp all-purpose flour
• 3 large eggs
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup granulated sugar
• 2 Tbsp water
• 1/2 cup whole raw walnuts

Directions:

For the crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the flour, salt, and granulated sugar.
3. Cut in the cold butter until the mixture looks like crumbs.
4. Add cold water, a little at a time, until the dough forms.
5. Roll out the dough and press it into a tart pan.
6. Bake for about 20 minutes, or until golden. Let it cool.

For the pumpkin filling:

1. In a large bowl, mix the pumpkin puree, brown sugar, flour, eggs, cinnamon, nutmeg, ginger, and cloves until smooth.
2. Pour the pumpkin mixture into the cooled tart crust.
3. Bake for 40-45 minutes, or until set. Let it cool completely.

For the candied walnuts:

1. In a saucepan, combine 1 cup of granulated sugar and 4 Tbsp of water over medium heat.
2. Add a pinch of cream of tartar. Stir until the sugar dissolves.
3. Bring it to a boil and cook until it turns a golden color.
4. Add the walnuts and stir until they are fully coated.
5. Remove from heat and spread them on a parchment-lined baking sheet to harden.

how to serve Pumpkin Caramel Tart with Candied Walnuts

Slice the tart into wedges and serve on dessert plates. You can drizzle extra caramel sauce on top for a special touch. A dollop of whipped cream or a scoop of vanilla ice cream can also be a delightful addition.

how to store Pumpkin Caramel Tart with Candied Walnuts

You can store the tart in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. The candied walnuts can be stored separately at room temperature in a sealed container.

tips to make Pumpkin Caramel Tart with Candied Walnuts

1. Use cold butter and cold water for the crust to keep it flaky.
2. Allow the tart to cool completely before cutting to prevent it from falling apart.
3. For an extra flavor boost, consider adding a splash of vanilla extract to the pumpkin filling.

variation

You can swap out the candied walnuts with pecans or almonds for a different nutty flavor. For a more indulgent twist, add some chocolate chips to the pumpkin filling.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.

Is this tart gluten-free?
No, but you can use gluten-free flour in the crust to make it gluten-free.

Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance. Just store it in the refrigerator until you’re ready to serve.

Pumpkin Caramel Tart with Candied Walnuts

A delightful dessert combining rich pumpkin flavors with sweet caramel and crunchy candied walnuts, perfect for fall gatherings or holiday celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup all-purpose flour
• 3/4 tsp salt
• 2 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold Keep it cold for flaky crust
• 3 Tbsp cold water Add gradually until dough forms

For the pumpkin filling

• 1 cup canned pumpkin puree
• 2 Tbsp light brown sugar
• 1 Tbsp all-purpose flour
• 3 large eggs
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

For the candied walnuts

• 1 cup granulated sugar
• 4 Tbsp water
• 1 pinch cream of tartar
• 1/2 cup whole raw walnuts
• 1/4 cup granulated sugar For coating
• 2 Tbsp water

Method

 

For the crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the flour, salt, and granulated sugar.
3. Cut in the cold butter until the mixture looks like crumbs.
4. Add cold water, a little at a time, until the dough forms.
5. Roll out the dough and press it into a tart pan.
6. Bake for about 20 minutes, or until golden. Let it cool.

For the pumpkin filling

1. In a large bowl, mix the pumpkin puree, brown sugar, flour, eggs, cinnamon, nutmeg, ginger, and cloves until smooth.
2. Pour the pumpkin mixture into the cooled tart crust.
3. Bake for 40-45 minutes, or until set. Let it cool completely.

For the candied walnuts

1. In a saucepan, combine 1 cup of granulated sugar and 4 Tbsp of water over medium heat.
2. Add a pinch of cream of tartar. Stir until the sugar dissolves.
3. Bring it to a boil and cook until it turns a golden color.
4. Add the walnuts and stir until they are fully coated.
5. Remove from heat and spread them on a parchment-lined baking sheet to harden.

Notes

Use cold butter and cold water for the crust to keep it flaky. Allow the tart to cool completely before cutting to prevent it from falling apart. For an extra flavor boost, consider adding a splash of vanilla extract to the pumpkin filling.