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Pumpkin Caramel Tart topped with Candied Walnuts on a rustic wooden table

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.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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.