Caramel Nut Tarts

Martha Stewart’s Caramel Nut Tarts

I made some tarts using leftover caramel filling I had after making a caramel-filled birthday cake. I used half of the pâte sucrée (sweet pastry) and tart filling to make a 9″ tart, and the rest to make a pan of miniature tarts.

You have to blind bake the tart shells for this recipe–using something to weigh down the bottom of the shells so they keep their shape while baking:


The finished 9″ tart:


The itty-bitty baby tarts next to the papa tart:




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